Liquorice Sorbet

300g apple purée
50g lemon juice
150g sugar
50g cream
2 egg whites
2 TBSP licorice root powder
Mix the apple purée with the sugar and lemon juice. Beat the egg whites until they are white and stiff. Then gently stir in the apple mixture. Now mix the licorice powder with the whipped cream, before blending everything together into a smooth batter. Transfer the sorbet to your freezer for about 2-3 hours. Serve ice cold.

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Lecture with tasting
on 17th and 18th November 2019
(fully booked)

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