Liquorice Sorbet

Licorice Flavours

sweet & mild
salty
salmiak
romanesque
sugar free
pure liquorice

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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.

Recommendation

Lakritzpulver, ital. Zagarese, Glas, 55 g

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Liquorice-Tasting

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

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