The Colonel – lemon sorbet with vodka

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8 Responses

  1. Lana says:

    What is the egg test for the sorbet?

    • Anders says:

      Hi Lana,
      The Egg test is a simple and practical “rule of thumb”-way of measuring the sweetness of a sorbet base: No need for any fancy instruments – all you need is a fresh egg! Just follow the link to learn how it is done!

  2. Alvin says:

    Do you add uncooked meringue to the sorbet base before churning? If so, why or how is this considered “safe”?

    • Anders says:

      Melvin, if you add properly prepared Italian meringue to the base, it should be sufficiently heated to take care of raw egg-health concerns. However, if you would prefer to stay clear of eggs altogether, I would recommend trying some vegan Aquafaba meringue instead (also easier to make than Italian meringue).

  3. Heather says:

    I do not have an ice cream maker, would a food processor work?

    • Anders says:

      Hi Heather,
      It goes without saying that using an ice cream maker would be optimal, but you should be able to make a decent Colonel with a food processor and your “normal” freezer. There are different work-arounds (I suppose you may have checked out the “make ice cream without an ice cream maker”-page already?) but since sorbets are more difficult to handle without ice cream machine than ice creams in general, I would suggest the following:

      1. Prepare the sorbet base, let it cool down and then pour the base in ice cube trays or on freezer-safe plastic bags (keeping the bags rather thin and flat). Put your chosen containers with sorbet into your freezer to freeze. Why not just freeze it all in one big container right away? Well, what we want to do now is to freeze the sorbet in the shortest time possible – the thinner the layer and/or the smaller the separate quantities, the faster it will go.
      2. Once you have managed to freeze the sorbet in this “piecemeal” way, take out what you need from the freezer – for instance, a suitable number of “sorbet ice cubes” you think you’ll need for the serving – and quickly run them through the food processor.
      3. Form decent scoops (as best as possible) from the processed result and serve immediately!

      As I mentioned, there might be other ways to do it, but I think that this method might yield the best results in this case: Best of luck!

  1. 30/11/2020

    […] Click here for the recipe. […]

  2. 16/03/2022

    […] trying to watch the calories or follow a more restrictive diet, since it’s gluten free and vegan. The Colonel is actually more of a digestif as opposed to a fully fledged dessert, but one that tastes equally […]

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