We’ve taken the the old classic Moscow Mule, and turned it into a delectable sorbet. It’s great on its own, but to take it even a step further, give it a try in our Edible Moscow Mule recipe.
Ingredients
- 400g (14 fl oz)Â Ginger Beer
- 90g (3 fl oz)Â Vodka
- 28g (1 fl oz) Lime Juice, About 1 Lime
- 5g (1 lime) Lime Zest
- 100g (¼ cup 2 Tbsp) Granulated Sugar
- 4g (1 Tbsp) Perfect Sorbet
Equipment
- Blender
- Ice Cream Maker
- Pacojet (optional)
Timing
Active Time: 10 Minutes
Total Time: 5-6 Hours
Yield
3 Cups
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Blend Ingredients
Dry blend the sugar and perfect sorbet.
In a blender place all the ingredients and blend on medium high speed for 2 minutes.
-
Churn
Churn using an ice cream maker to the sorbet setting or follow the manufacturer’s directions. Then freeze the sorbet for 3-4 hours before use.
Alternately pour the mixture into a pacojet beaker and freeze solid.
-
Serve
To serve, scoop a small amount with an ice cream scoop. Or pacotize and scoop in a quenelle shape and serve immediately.
Summary
Recipe Name
Author Name
Moscow Mule Sorbet
Modernist Pantry
Published On
Preparation Time
Total Time