Summer Vermouth Sorbet
A sorbet without any fruit needs sugar to stop the ice crystals becoming too icy! This easy recipe calls for 25% sugar without the need to make a stock syrup. You can have a play with anything between 20-30% sugar depending on your taste. The more sugar you add, the softer the sorbet will be.
If you are feeling really gastronomical, you can get a product called Silk gel or Ice cream Stabiliser that you add after melting the sugar. This will help your sorbet melt slower and gives a silkier mouth feel.
Gives 3 generous scoops.
- 200ml In the loop – No 6 summer edition vermouth
- 50g caster sugar
Ice cream machine, or a blender if you don’t have an ice cream machine Freezer
To begin, mix 50g of the vermouth with all 50g of the sugar in a pan and place this on the hob on a high heat.
Bring the mix to a boil to dissolve the sugar and then remove from the heat straight away to avoid boiling off too much alcohol.
Mix in the rest of the vermouth. Then if you have an ice cream machine, follow the instructions on your machine for sorbet making, placing the sorbet in the freezer when finished.
Alternatively place the mix in a tub and put in the freezer for 2 hours. After this time, remove the frozen mix and blend for about 10 seconds to achieve a loose sorbet consistency. Place this back in a tub and freeze for at least another hour. You will know when it is ready when it is solid and scoopable.
Using a hot spoon (put in a cup with boiling water to achieve this), scoop your sorbet into the vessel of your choice. A coupe style glass works well for this to serve as a frozen cocktail, or serve with your favourite dessert.
Garnish with small mint leaves.