Recipes

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

Mandarin Sorbet

Mandarin Sorbet

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Ingredients

Ingredients for 10–12 Portions

Instructions

  • Melt sugar in a pan.
  • Add mandarin juice, orange juice, and mandarin zest.
  • Remove from heat and let cool.
  • Place in the ice cream machine (or freezer, stirring repeatedly).
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Course; Fruit / Ice cream
Cuisine; Austria / European

Plum Sorbet

Plum Sorbet

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Ingredients

Ingredients for 12–14 Ingredients

  • 18 oz 500 g Plums, pitted
  • ¼ cup 50 ml Red wine
  • â…” cup 150 g Granulated sugar
  • Dash of cinnamon
  • 3 tbsp 4 cl Slivovitz

Instructions

  • Cut the washed, pitted plums into slices.
  • Boil the red wine with granulated sugar, add the plums, and let marinate.
  • Purée with a blender and sieve.
  • Flavor with cinnamon and slivovitz.
  • Place in the ice cream machine (or freezer, stirring repeatedly).
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Course; Fruit / Ice cream
Cuisine; Austria / European

Raspberry Sorbet

Raspberry Sorbet

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Ingredients

Ingredients for 18–20 Servings

  • 28 oz 800 g Raspberries
  • ¾ cup 180 g Granulated sugar
  • ¼ cup 50 ml Water
  • 3 tbsp 4 cl Raspberry liqueur

Instructions

  • Boil the water with sugar and add the washed raspberries.
  • Purée with a blender and sieve.
  • Flavor with raspberry liqueur and place in the ice cream machine (or freezer, stirring repeatedly).
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Course; Fruit / Ice cream
Cuisine; Austria / European

Strawberry Sorbet

Strawberry Sorbet

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Ingredients

Ingredients for 12–14 Servings

Instructions

  • Purée all the ingredients with a blender and sieve.
  • Place in the ice cream machine (or freezer, stirring repeatedly).
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Course; Fruit / Ice cream
Cuisine; Austria / European