Hot Toddy Sorbet
OK. I know a hot toddy sorbet is an odd concept, since a sorbet is hardly hot, but it is tasty, and I wanted to share it. We made this flavour for the Malton Hotel in Killarney, and it’s been quite popular in our shops as well. Warning: it packs an alchoholic punch!
Murphys Hot Toddy Sorbet
- 340 gr sugar
- 500 ml spring water
- 100 ml whiskey (we used Kilbeggan)
- 75 ml freshly squeezed lemon juice
- 1 teaspoon honey (or more to taste).
- 2 cloves.
What to do:
- Boil the water with the cloves, then remove from the heat.
- Remove the cloves.
- Stir in the honey and sugar, until completely dissolved.
- Cover immediately and cool completely.
- Stir in the whiskey and lemon juice.
- Taste it to make sure you like it!
- Freeze using a domestic ice cream machine, or cover and place in the freezer, stirring at 1 hr intervals to break up the ice.
1. It’s hard to make sorbet without an ice cream machine. You will need to interrupt the freezing process and stir, or you will be left with a block of ice! The more times you do this, the better the consistency will be.
2. Since both honey and whiskey vary so much in flavour, make sure you taste this before you freeze it, and add a bit more if you wish…
This entry was posted on Sunday, March 8th, 2009 at 9:10 pm and is filed under Sorbet. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.