Apple sorbet with lemongrass and ginger
Refreshing sorbet with a little spiciness
Equipment
- Ice machine or freezer compartment
Ingredients
Liquid ingredients
- 740 g Apple juice
- 8 g Lemon juice
Dry ingredients
- 93 g Dry glucose *
- 93 g Sugar *
- 58 g Dextrose *
- 8 g Inulin *
- 0,5 g Locust bean gum *
- 0,5 g Guar gum *
Solid ingredients
- 1 Piece Ginger *
- 1 Bar Lemon grass *
Instructions
Preparing the ice cream mixture
- Weigh the dry ingredients (using a fine scale if necessary) and mix well. If there are lumps, pass the ingredients through a sieve first.93 g dry glucose, 93 g sugar, 58 g dextrose, 0.5 g locust bean gum, 0.5 g guar gum, 8 g inulin
- Peel the ginger and cut it into slices. You can regulate the spiciness by adjusting the amount of ginger (see Tips). Press the lemongrass with a rolling pin, for example, to release the essential oils.1 piece of ginger, 1 stalk of lemongrass
- Pour half of the apple juice into a pan and heat it together with the lemongrass and ginger. The liquid should not boil. Turn off the heat.740 g apple juice
- Stir the dry ingredients into the liquid and leave everything to cool.
- Add the remaining apple juice and lemon juice. Mix everything thoroughly with a whisk.8 g lemon juice
- Leave the ice cream mixture to infuse in the fridge for approx. 1 hour. For a more intense flavor, the lemongrass and ginger can also be left to infuse overnight.
Before or during the freezing process
- Switch on the ice cream maker and leave it to cool for a few minutes.
- Remove the ginger and lemongrass.
- Beat the ice cream mixture well again with a mixer and then start the freezing process.
Notes
Alternatively, you can also make the ice cream without ice cream maker in the freezer perform (total time about 4 hours).
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