Hugo Sorbet
Fresh sorbet with ginger ale, elderflower, mint, and lime.
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
Alternatively, you can also make the ice cream without ice cream maker in the freezer perform (total time about 4 hours).
Have you tried the recipe yet?Mention @ice cream maker!