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sorbet

We've been enjoyed the wonderfully warm weather as of late – but for those who can't decide between a cool glass of beer and a cool ice-cream, one company may have come up with the perfect solution.

Step forward Drunken Dairy – the maker of the likes of the white chocolate and Malibu White Knight (abv 2.3 percent); the gin, lime and tonic GLT sorbet (abv 5.1 percent), and the cookies and cream with vodka OMG (abv 4 percent).

Set up in the spring of 2013, the makers attend food markets and events in London – giving out plenty of free samples to curious bystanders. 

They also cater for corporate events, festivals, weddings and parties, though sadly the product has yet to be widely rolled-out outside of London.

An added bonus? The alcohol in the ice cream and sorbets actually lowers the freezing point – meaning it’s naturally soft scoop and tastes pretty amazing straight from the freezer. 

 

The new flavours are going down well at @east_dulwich_picturehouse! Happy 1st birthday 

A photo posted by Drunken Dairy (@drunkendairy) on

The brand has just this week moved into a bigger, better premises – so expansion is very much already underway.

And until the Drunken Dairy lands in a fridge closer to home, we'll just have to keep our desserts and our alcohol separate. 

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The heatwave is back and what better way to cool down than with some delicious, homemade sorbet. Sorbets are not only a tasty and healthier alternative to ice-cream, but are easy to make too!

What you’ll need:

  • 175g granulated sugar
  • 250ml water
  • juice of ½ lemon
  • 2-3  mangos

What you’ll need to do:

  1. Place the sugar in a pan with the water. Heat gently until the sugar has dissolved, then boil for one minute until the mixture is slightly syrupy. Pour into a bowl, add the lemon juice then cool.
  2. Squeeze the juice from mangos in a blender and the juice to the lemon mixture. Pour the mixture into a shallow container and put in the freezer.
  3. After two hours take out and break up the ice crystals with a fork, then return to the freezer for another two hours.
  4. Continue to break up the ice every hour until the mixture is firm. Move the container to the fridge 30 minutes before serving.
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This refreshing and tasty raspberry sorbet takes minutes to put together and is a real crowd pleaser.

What you’ll need: 

  • 500g fresh raspberries
  • 100g caster sugar
  • 200ml water
  • Juice of half a lemon

What you’ll need to do:

  1. In a pan, make a syrup with the sugar and water. Allow to cool.
  2. Add the raspberries, syrup and lemon juice to a food processor and blend smooth.
  3. Run the mixture through a piece of cheesecloth to get rid of the seeds.
  4. Freeze the mixture in a lunchbox.
  5. When it is frozen, add it to a food processor and blend until smooth. This will ensure any frozen pieces you may have will disappear.
  6. You could also ensure you mix the sorbet every half an hour and break up any ice crystals that may be forming, rather than returning it to the processor before serving.
  7. Serve.
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