When I get my ice cream maker…

9 May

I’m gonna make:

Sake Sorbet

I have been OBSESSED with sake sorbet ever since tasting it in NYC. It was smooth, sweet and refreshing, and perhaps the lone reason why I shelled out for a Cuisinart Ice Cream maker. That, and because the weather’s getting warmer, guests are coming over, and I have tons of leftover liquor in the fridge waiting to be put to use. Also my next big purchase will be a BBQ so I can grill. If I’m too lazy to bake for dessert, why not serve a delicious frozen treat instead?

  • 1.5 cups sake
  • 1.5 cups simple syrup
  • 3/4 cup water
  • 1 tbsp lemon juice
  • 1tbsp lemon peel

Or sub lime for lemon, add a bit of yuzu – anything citrusy, Serve with, you guessed it, anything citrusy. Use the cheaper Gekkeikan for the sorbet (1.5L for $21.99). Save the exquisitely smooth and sweet (one of the few sakes that can be heated, not all of them can so read the label) YUKI HOTARU SAKE – ECHIGO DENEMON for sipping instead.

Update 2: Maybe I should have included some instructions. Combine all ingredients and freeze according to ice cream maker instructions. Apparently alcohol will NOT FREEZE (or anything over 5%). So either combine the sake with the simple syrup and heat, OR make the sorbet without the sake (add more juice or water) and add the sake to the ice cream maker when it’s close to solidifying and adjust to wanted consistency. So since I don’t have any cheap sake, I think I’ll make some pear sorbet, and add a few tablespoons of the good sake to taste. Hey, experiment! Don’t think you can go too wrong with this.

Simple Syrup:

1 cup white sugar, 1 cup water
In a medium saucepan combine sugar and water. Bring to a boil, stirring, until sugar has dissolved. Allow to cool.

Update3: MY PEAR RIESLING SORBET IS A SUCCESS! In a pot on the stove on med heat combine sugar and water (1/1) until dissolved. Add juice on one lemon, and cubed pears. Cook till pears are soft but not brown or mushy. Add riesling or chardonnay. Simmer for 5 minutes for alcohol to burn off. Cool and add to blender to puree. Put in fridge overnight (6 hours). Make sure ice cream bowl is chilled at least 12 hours. Make according to manufacturer’s instructions. If it’s still a bit too soft, put into container and into the freezer for 15-20 minutes to firm up.

Note: Like boiling water, if you watch it, it won’t freeze. So go away and do something non-constructive and come back and be surprised!

 

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One Response to “When I get my ice cream maker…”

  1. Lesley May 9, 2010 at 5:55 PM #

    Wow that sounds absolutely delicious. Now I’m craving sorbet of any kind!!

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