Pernod Sorbet
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Based on a gin & tonic sorbet recipe, which would have had 4 Tbsp of gin. 4 Tbsp of pernod blows your head off - hence 1 Tbsp but not tried that yet.
Ingredients
- 250ml sugar syrup - made with 160g water and 160g sugar
- 185g water
- 1 Tbsp Pernod
Method
- Mix all the ingredients
- Pour into a tray that will fit in the freezer. Freeze, checking every 30 minutes or so to see if starting to freeze. Once ice starts to form break it up by scratching a fork across the surface. Repeat until sorbet/granita like consistency and transfer to a tupperware box and freeze.
based on Gin & Tonic Sorbet in ICES - The definitive guide Caroline Liddell & Robin Weir