Recipes

Melon Sorbet With Grappa

Melon Sorbet With Grappa

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Equipment

  • ice cream machine

Ingredients

  • Ingredients for 8–10 Servings
  • 10.5 oz 300 g Melon flesh with juice (honey or cha- rentais melon)
  • ¼ cup 60 ml Late harvest wine (Beerenauslese)
  • 1 tbsp Honey
  • 3 tbsp 40 g Granulated sugar
  • 7 tbsp 100 ml Grappa

Instructions

  • Scoop out the seeds of the melon and press them through a sieve, collecting the juice.
  • Peel the melons and dice the flesh.
  • Heat the wine with honey and granulated sugar.
  • Blend with the melon and melon juice.
  • Sieve and flavor with Grappa.
  • Place in the ice cream machine (or freezer, stirring repeatedly).
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Course; Ice cream

Pear Chili Sorbet

Pear Chili Sorbet

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Ingredients

Ingredients for 10–12 Servings

  • 14 oz 400 g Pears, fully ripe
  • ¼ cup 50 ml Water
  • ½ cup plus 1 tbsp 130 g Granulated sugar
  • ¼ cup 50 ml Lemon juice
  • 4 tsp 2 cl Pear brandy
  • Chili threads or ¼ of a chili pepper without seeds, finely chopped

Instructions

  • Peel, quarter, and core the pears.
  • Bring the pears, water, lemon juice, and sugar briefly to a boil.
  • Purée with a blender and sieve.
  • Let cool somewhat.
  • Flavor with pear brandy and chili.
  • Place in the ice cream machine (or freezer, stirring repeatedly).

Notes & Wine Advice

If you want this sorbet to be less fiery, simply reduce or leave out the chili.
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Course; Dessert / Fruit

Peppermint Pear Sorbet

Peppermint Pear Sorbet

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Ingredients

Ingredients for 16–18 Servings

  • 10 Pears ripe
  • ¾ cups 200 ml White wine
  • 1 cup plus 2 tbsp 250 g Sugar Pulp of 1 vanilla bean
  • 1 Bundle of peppermint
  • 2 tbsp 30 ml Peppermint liqueur

Instructions

  • Peel, quarter, and core the pears.
  • Boil the pears in white wine, sugar, and vanilla pulp until they are soft.
  • Purée the mixture.
  • Blanch washed mint in boiling water and then shock it in ice water.
  • Cut the leaves small, add to the pear mixture, and blend again.
  • Add the peppermint liqueur, sieve the mixture, and place in the ice cream machine (or freezer, stirring repeatedly).
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Course; Fruit / Ice cream

Apple Ginger Sorbet

Apple Ginger Sorbet

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Ingredients

Ingredients for 8–10 Servings

Instructions

  • Peel, core, and dice the apples.
  • Purée with lemon juice, Calvados, and simple syrup.
  • Flavor with the ground ginger or purée the fresh ginger with the other ingredients.
  • Sieve and immediately place in the ice cream machine (or freezer, stirring repeatedly).
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Course; Ice cream

Lemon Basil Sorbet

Lemon Basil Sorbet

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Ingredients

Ingredients for 10–12 Servings

  • 1¼ cups 300 ml Lemon juice
  • ¾ cup 180 g Granulated sugar
  • â…” cup 150 ml Water
  • Zest of 1 lemon
  • ½ Bundle of basil Salt

Instructions

  • Blanch the basil in some boiling salt water.
  • Shock in ice water.
  • Boil the lemon juice with granulated sugar and water.
  • Remove from heat and add the lemon zest.
  • Squeeze out the basil and mix in with an immersion blender.
  • Sieve and place in the ice cream machine (or freezer, stirring repeatedly).

Notes & Wine Advice

Because of its tart, sour notes, this sorbet is not only great as a refreshing dessert, but particularly as an invigorating intermediate course in a full course meal.
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Course; Fruit / Ice cream

Pumpkin Sorbet

Pumpkin Sorbet

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Ingredients

Ingredients for 2–15 Servings

  • 7 oz 200 g Pumpkin flesh
  • â…” cup 150 ml Apple juice
  • â…” cup 150 ml Water
  • 7 tbsp 100 g Sugar
  • Peel of 1 untreated orange cut into strips
  • 3 tbsp Lavender juice or substitute elderflower syrup

Instructions

  • Bring all the ingredients to a boil and let them simmer until the pumpkin is very soft.
  • Blend smooth and sieve.
  • Let cool and place in the ice cream machine (or freezer, stirring repeatedly).
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Course; Ice cream
Cuisine; Austria / European

Elderflower Sorbet

Elderflower Sorbet

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Ingredients

Ingredients for 12–14 Servings

  • 2.5 cups Elderflower Juice
  • 7 tbsp 100 ml Sparkling wine or champagne
  • 4 tsp 2 cl Lemon juice

Instructions

  • Stir the elderflower juice together with the sparkling wine and lemon juice.
  • Place in the ice cream machine (or freezer, stirring repeatedly).
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Course; Ice cream

Elderberry Sorbet

Elderberry Sorbet

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Ingredients

Ingredients for 14–16 Servings

  • 18 oz 500 g Elderberries, crushed
  • â…” cup 150 ml Water
  • ¾ cup 180 g Granulated sugar
  • ¼ cup 5 cl Elderberry brandy

Instructions

  • Bring the elderberries to a boil with water and sugar.
  • Purée with a blender and sieve.
  • Flavor with elderberry brandy.
  • Place in the ice cream machine (or freezer, stirring repeatedly).
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Course; Fruit / Ice cream
Cuisine; Austria / European

Muscat Grape Sorbet

Muscat Grape Sorbet

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Ingredients

Ingredients for 18–20 Servings

  • 7 tbsp 100 ml Water
  • 1 â…“ cup 300 g Sugar
  • 3 â…“ lbs 1.5k g Muscat grapes, halved
  • 1â…” cups 400 ml White wine (preferably muscatel)
  • 2 tsp 10 g Vanilla sugar
  • 2 tsp 1 cl Lemon juice
  • 2 tsp 1 cl Brandy

Instructions

  • Boil water with sugar until the liquid is clear.
  • Briefly boil the halved grapes with white wine in the syrup and then let marinate overnight.
  • Sieve without crushing the fruit.
  • Stir the grape juice with vanilla sugar, lemon juice, and brandy and place in the ice cream machine (or freezer, stirring repeatedly).
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Course; Fruit / Ice cream
Cuisine; Austria / European

Apricot Sorbet

Apricot Sorbet

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Ingredients

Ingredients for 8–10 Servings

  • 9 oz 250 g Apricot purée (sieved apricots)
  • 7 tbsp 100 ml Sparkling wine (preferably Chardonnay)
  • ½ cup 50 g Apricot marmalade
  • Juice of ½ lemon
  • 4 tsp 2 cl Apricot brandy
  • 2 oz Simple syrup

Instructions

  • Mix the apricot purée, apricot marmalade, lemon juice, and simple syrup.
  • Add the apricot brandy and sparkling wine and place in the ice cream machine (or freezer, stirring repeatedly).
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Course; Fruit / Ice cream
Cuisine; Austria / European