Damien Pignolet

Grapefruit & Gin Sorbet

Preparation info
  • Serves

    6-8

    • Difficulty

      Easy

Appears in
top 1000French
French

By Damien Pignolet

Published 2005

  • About

The addition of alcohol affects the sorbet’s texture in a similar way to sugar; however spirits are less of a problem in this context than liqueurs and wine.

It is prudent to use a saccharometer to maintain a density of 13-14°.

Ingredients

Method

  1. Place a 1-litre container in the freezer to chill. Combine all the ingredients and taste - it should be fresh and not too sweet. Read the density with a saccharometer, adjusting it to 13° by adding cold water or 32° Baumé sugar syrup. Chill well before churning.
  2. Pack into the chilled container, smooth the surface and freeze for several hours before serving.