Mix the ingredients (adding mineral water or sparkling wine makes the sorbet particularly sparkling, but then use more syrup) and refrigerate for about 3 hours in flat containers covered with foil in the freezer. The mixture should be frozen solid at the rim and bottom of the container, and still almost liquid (mushy) toward the center. If it is too liquid, it contains too much syrup; if it is frozen through, the amount of syrup was too small. In both cases, correct the mixing ratio. If the consistency is optimal, thaw briefly and stir vigorously, but not too long (about 1 minute), cover and place back in the freezer. Serve on the same day.
Related Recipes:
Mint SorbetBoil sugar and water in a wide dab. Wash the lemon and cut the peel thinly. Add to saucepan and do 15 to 20...
Cream Cheese Mousse with Champagne FoamIngredients for 4 people 2 sheets of white gelatin 220 g herb cream cheese 1#2 tsp horseradish 400 ml whipped...
Currant SorbetBasic preparation 1. rinse the currants, drain them and pluck them from the stems. Put the berries in a...
Avocado Sorbet with Marinated StrawberriesFor the avocado sorbet with marinated strawberries, halve the avocados, pit them and scrape out the flesh with...
Holler SorbetFor the elderberry sorbet, first beat the egg whites with the sugar until stiff. Dilute the syrup with water...
Pumpkin SorbetFor the pumpkin sorbet, pull the mint through the lightly beaten egg whites and turn in the sifted powdered...
Panna Cotta with Passion Fruit SorbetFor the panna cotta with passion fruit sorbet, soak gelatine in cold water. Bring the cream to the boil with...
Blood Orange Cardamom SorbetGently heat the sugar and 150 ml of water in a saucepan, stirring until the sugar is dissolved. Add the...
Strawberry Lemon SorbetFor the strawberry and lemon sorbet, halve and squeeze the lemon and mix the juice with 100ml of water and the...
Pomegranate Foam – Pomegranate Ice CreamWhisk the pomegranate syrup and 50 ml of water. Whisk the egg whites with the juice of one lemon in a wide...