on sorbet · 2010-07-12 18:58
After a few too many visits to Gelupo (and being recognised by them as the mayor) and kvetching at the lack of availability of the wacky flavours of Humphry Slocombe, it suddenly occurred to me – I can make this.
Maybe not the super smooth nut gelato, but sorbets? Hell yeah. In fact, I’ve had a super-cheap ice cream machine for over 3 years, unused as I always thought ice cream seemed a bit finicky, making custards.
So, to start, I picked the jesus juice sorbet Humphry Slocombe is renowned for. In the civilised world, jesus juice is known as kalimotxo – the mixture of red wine and Coke of choice for Basque teenagers. Like Slocombe’s recipe, I used Cote du Rhone rather than Rioja. I sort of adapted a recipe supplied with the ice cream machine – basically:
1. make a sugar syrup by boiling 175g of fine sugar with 175ml of water for 5-10 minutes (I cut back the sugar to 150g as there’s sugar in the Coke)
2. cool it in the fridge
3. cool 300ml of other flavouring liquid in the fridge (half and half wine/Coke in this case)
4. combine, and churn in the machine – mine has a bowl that needs to be in the freezer for at least 10 hours before
That’s it. And it worked!
It just froze – and did liquify on contact with anything unfrozen – but it basically worked, and tasted great (it’s a darker colour than Slocombes, partly because I suspect I have a higher ratio of wine to sugar syrup, and my ice crystals aren’t as fine).
Other recipes include egg whites and/or gelatine, and I may try these if making something fancy, but it’s great as is.
Yesterday, I tried a similar cocktail – Aperol spritz – half Aperol (or Campari, but then I’d add a cup of orange juice as well), half prosecco. Or pink cava, as that’s what I had to hand.
This was more liquid after churning (more alcoholic), but a night in the freezer fixed it up, and as the cava was added at the last minute, still contains a little fizz. Excellent. And bright orange.
Next: negroni. Or a Manhattan sorbet. Or a Coke float ice cream. Then maybe a prosciutto and bourbon gelato.
comments
Did you see the granita recipe over on Serious Eats today? It’s like the Internet’s conspiring to force me to make sorbet.
(I’ve got a whole bunch of summer fruits in the freezer which’d be perfect, too.)
— Andrew Walkingshaw 12.07.10 #