Sorbet And Popsicle Recipes

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

Recreating well-known recipes for sorbet and popsicles hopefully will bring back the happy childhood memories we forgot, the time we were little kids with no worries and with 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, double strain. Mix everything and put it 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.

• Options with Banana flavor
  • 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 of that was noticeable banana flavor, not just 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 molds and freeze it overnight. *increase the volume as per 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 molds 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 into the molds. Freeze it overnight.
Result: Taste good, but sweet, it has a nice firm shape.

Note: If you find that there are too many ice crystals in the final product, you can add Xanthan gum, which will slow down the ice crystal formation. That is what usually most of the Ice cream manufacturers add to their products.

Ice wine & Chocolate

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

Use an immersion blender to mix everything and dissolve the Xanthan gum. Put into the molds 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, 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