Woodruff Sorbet
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 8 hrs 15 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 g woodruff
- 500 ml wine, white, dry
- 300 g powdered suar
- 2 lemon (s), just the juice
- 1 orange (s), untreated, thinly sliced
- 1 sprig lemon balm
Print Recipe
Pin Recipe Instructions
- Put all ingredients in a sealable bowl, stir vigorously, put the lid on, and let it steep for 3 hours at room temperature.
- Then remove the coarse parts with the slotted spoon and filter the remaining liquid through a sieve lined with cheesecloth.
- Place the liquid in a metal bowl in the freezer and stir briefly from the edge about every 70 minutes so that the ice crystals do not get too big. After approx. 4 to 6 hours, depending on the temperature of the cooler and the location of the bowl, the sorbet is ready.
- It tastes great as an intermediate course to a classic corn menu with asparagus, plaice and strawberries.
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