Sorbet And Popsicle Recipes

These Sorbet and Popsicle recipes are for grown-ups, not for kids, as I’m using alcohol to add flavour and turn cocktails into an edible, ice cream type of dessert.

Recreating well-known recipes for sorbet and popsicles will hopefully bring back the happy childhood memories we forgot when we were little kids with no worries and all the hopes and dreams in the world.

If a drink, dessert, or any recipe can accomplish that and make you forget the stress of everyday life just for a moment, then as a bartender or a cook, you’ve done your job.

Sorbet

100 g – 8 strawberries
100 ml simple syrup
100 ml Mango juice
2 oz Chambord
15 ml fresh lemon juice
1 oz Banana liqueur in a small spray- Optional

Blend simple syrup with strawberries and double strain. Mix everything and refrigerate for 2 hours.
Use an ice cream maker to freeze it. If you don’t have one, put the mixture into a shallow baking pan and place it in the freezer for 3 hours.
Stir the mixture every hour until frozen; usually, it takes 2-3 hours.

• Options with Banana flavour
  • Before serving, I sprayed the sorbet with 6-7 pumps of Banana liqueur – It has a banana aroma but not a taste.
  • I sprayed the mixture with banana liqueur and let it stay overnight in the freezer as per the recipe. The result was a noticeable banana flavour, not just an aroma.
• The recipes below for Popsicle can be used to make sorbet.

Popsicle

Cosmo Popsicle

1 oz Citrus vodka
1/2 oz Triple sec
1/2 oz lime juice
3/4 oz cranberry juice

Mix everything. Put into moulds and freeze it overnight. *Increase the volume according to how many are needed.

Raspberry Orange

1 oz Blue Curacao
1 oz raspberry Sour Puss
300 ml water
300 g custard sugar

Make the simple syrup first; don’t let it boil; simmer to dissolve the sugar.
Mix everything. Put into moulds and freeze it overnight.
Note: It has a sweet taste.

Chocolate Hazelnut

250 ml Mango juice
250 ml Guava juice
3 oz White Creme de Cacao
1 oz Frangelico

Mix everything and pour it into the moulds. Freeze it overnight.
Result: It tastes good but is sweet; it has an excellent firm shape.

Note: If you find too many ice crystals in the final product, you can add Xanthan gum, which slows the ice crystal formation. Most ice cream manufacturers usually add that.

Ice wine & Chocolate

60 ml Vidal ice wine
30 ml White de Cacao
350 ml lychee
0.4% Xanthan gum
Optional – Add Grenadine for colour change.

Use an immersion blender to mix everything and dissolve the Xanthan gum. Put into the moulds and freeze.
I made four different ones by substituting the Creme de Cacao with Blue Curacao, Hpnotiq, and Apple Sour Puss.

Pineapple Cardamom

2 oz Grand Marnier
1 oz Cardamom syrup
6 oz Pineapple Juice
Note: Sorbet or Popsicle

For Sorbet: Blend everything and double strain. Put in the fridge for 2 hours.
Use an ice cream maker to freeze it. If you don’t have one, put the mixture into a shallow baking pan and place it in the freezer for 3 hours.
Stir the mixture every hour until frozen; usually, it takes 2-3 hours.

Apple Sorbet

2 oz Rum
1 oz lemon sour mix
5 oz Apple or pear juice
Sprinkle lemon dust on top or grated lemon zest.

Sorbet: Blend everything, double strain. Put in the fridge for 2 hours.
Use an ice cream maker to freeze it. If you don’t have one, put the mixture into a shallow baking pan and place it in the freezer for 3 hours.
Stir the mixture every hour until frozen; usually, it takes 2-3 hours.

Ideas