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.
Active Time: 10 Minutes
Total Time: 5-6 Hours
Dry blend the sugar and perfect sorbet.
In a blender place all the ingredients and blend on medium high speed for 2 minutes.
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.
To serve, scoop a small amount with an ice cream scoop. Or pacotize and scoop in a quenelle shape and serve immediately.