It's cold outside...

[mrph]

...but despite the vile weather, I have an urge to make sorbet. This is probably because I've had a horrible throat bug since Whitby and I've almost exhausted my current supply.

To be fair, that's not as significant as it sounds: the only thing left in the freezer was a bit of mint sorbet that needed eating soon anyway. Not my finest attempt - too much sugar and not enough mint - but it certainly helped soothe my throat for a little while.

I've been meaning to try rosemary sorbet for a while and the 'green ginger' rosemary in my garden is thriving and might add an interesting gingery twist. Hmm.

Has anyone else been dabbling in ice cream or sorbet making this year?

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Comments

[valkyriekaren.livejournal.com]

Funnily enough I was telling a workmate about this recipe today, as she's doing a dinner party tomorrow and wasn't sure what to make for dessert:
http://www.bbcgoodfood.com/recipes/1415681/gin-and-tonic-sorbet

[mrph.livejournal.com]

I've done g&t sorbet before and can heartily recommend it. Although, er, the version I made had no lime and twice as much gin to tonic as that BBC recipe. *ahem*

Plymouth gin seems to work a treat - I used fever tree for the tonic water.

[valkyriekaren.livejournal.com]

Fevertree is the best. I'm a bit bored of G&T at the moment though - I had some Bloom gin recently which was very nice with rose lemonade.

[venta.livejournal.com]

Have you tried Hendricks gin? It's excellent in a G&T with cucumber instead of lime in it.

[venta.livejournal.com]

Sorbet is one of those things which I don't dislike, but just rarely intersect with. What would you do with rosemary sorbet (assuming no throat-related complications)? Eat it by itself, or between courses, or with something like a lemon tart?

I was being tempted by this ice-cream recipe yesterday, but actually I've never tried making ice cream, either...

[mrph.livejournal.com]

By itself or between courses, probably. My usual tactic is to try a bit and then decide how to use it - one of the nice things about frozen desserts is the ability to keep them a while and consider your options.

I've had an ice cream maker for a couple of years now - but, so far, it's only ever been used for sorbet. I really should branch out at some point... :)

[ankaret.livejournal.com]

Mmmmm, rosemary sorbet. That sounds awesome.

Peter made ginger, gingernut and dark chocolate ice cream a couple of weeks ago, which was incredibly nice and fortunately involved no bacon.

[mrph.livejournal.com]

Fortunately involved no bacon...? That's not a qualifier that most people need to add. :)

I've done basil sorbet before and that worked really well, so curious as to how this one works out. Although if I don't feel a little more alert and human soon, it may just get postponed until Tuesday... :(

[g-dog.livejournal.com]

Make me gin and chocolate ice-cream.

The Boss.

[mrph.livejournal.com]

I'll take that as a challenge...

[g-dog.livejournal.com]

Good, good.