Hugo sorbet: sparkling without alcohol
This Hugo sorbet is fresh, slightly tart, and pleasantly tangy. Elderflower syrup, ginger ale, and fresh mint are key to its signature flavor. Together, they create a sorbet that evokes a Hugo, but as an ice cream—and thanks to the ginger ale—it has its own uniquely refreshing effect, completely alcohol-free.
If you like Hugo as a drink, this sorbet is a great dessert option for warm days, evenings in the garden, or a light meal.
Content
Ingredients and instructions
If you'd like to read more about this type of ice cream, here's a brief overview, what actually makes a sorbet.
* For qualified purchases via Amazon links on this page, I earn a small commission without any disadvantage to you. Thank you very much!
Hugo Sorbet
Equipment
- Ice machine or freezer compartment
Ingredients
Liquid ingredients
- 709 g Ginger Ale
- 18 g Elderflower syrup
- 18 g Lime juice
Solid ingredients
- 18 g Mint fresh
Dry ingredients
- 89 g Sugar *
- 78 g Dry glucose *
- 61 g Dextrose *
- 11 g Inulin *
- 1 g Locust bean gum *
- 1 g Guar gum *
Instructions
Preparing the ice cream mixture
- Weigh the dry ingredients (using a fine scale if necessary) and mix well. If an ingredient is lumpy, pass it through a sieve.61 g dextrose, 89 g sugar, 78 g of dry glucose, 1 g locust bean gum, 11 g inulin, 1 g guar gum
- Pour half of the ginger ale into a saucepan and heat it gently. The liquid should not boil; just warm it up a little.709 g ginger ale
- Stir the dry ingredients into the liquid. If everything does not dissolve, heat a little longer. Remove the pot from the heat.
- Add the remaining ginger ale, elderflower syrup, and lime juice. Mix everything thoroughly.18 g elderflower syrup, 18 g lime juice
- Set aside a few mint leaves. Muddle the remaining mint with the back of a knife or a pestle, then add it to the liquid.18 g mint
- Leave the ice cream mixture to cool and infuse in the fridge for approx. 1 hour.
Before or during the freezing process
- Switch on the ice cream maker and leave it to cool for a few minutes.
- Remove the mint from the ice cream mixture and beat the mixture well one more time with a mixer
- Then start the freezing process. Once the freezing process is complete, you can optionally add a few finely chopped mint leaves to the ice cream.
Notes
Ingredients for Hugo sorbet
When it comes to elderflower syrup, it’s worth choosing a flavor that you actually enjoy in your drink. A classic bar syrup usually has a distinct elderflower flavor, but it may contain artificial flavors. So be sure to check the ingredients. Of course, you can Make your own elderflower syrup, when the time is right.
Last updated on 2026-06-08 / Affiliate links / Images from the Amazon Product Advertising API
There are differences among ginger ales, too. Some varieties are mild and sweet, while others are much spicier. Both work well for this sorbet, as long as you like the balance of sweetness, freshness, and a hint of ginger.
Last updated on 2026-06-08 / Affiliate links / Images from the Amazon Product Advertising API
Tips and tricks
- Ginger Ale vs. Ginger Beer – Be careful not to confuse ginger ale with ginger beer. Ginger ale is usually milder and sweeter, while ginger beer often has a stronger, spicier flavor with a much more pronounced ginger taste. For this sorbet, ginger ale is the better choice because it allows the elderflower and mint to shine through.
- Don't overdo it with the mint – Fresh mint adds a lovely aroma, but it can quickly become overpowering. Use it sparingly and make sure it doesn’t develop any bitter notes.
- Let it come to room temperature briefly before serving – Sorbet is often quite hard straight out of the freezer. Leaving it at room temperature for a few minutes makes it creamier and easier to scoop.
- Freeze flat – If you pour the sorbet into a shallow container, it will freeze more evenly and be easier to scoop out later.
- Keeping mint fresh – Fresh herbs stay more flavorful when stored properly. You can find more information on this at BZfE: Practical Tips on Kitchen Herbs.
How to Serve Hugo Sorbet
Hugo sorbet makes a particularly good light dessert after a summer meal. It looks lovely served in small glasses, garnished with a sprig of fresh mint and, if desired, a thin slice of lime on the rim.
You can also serve it as an intermediate course if you want the menu to remain fresh and light. The combination of elderflower, ginger ale, and mint gives it a refreshingly crisp taste without being heavy.
Leave a Reply