Fun and tasty: 5 recipes for homemade alco-ice cream
Has come last month of summer, and if you think that you have managed to try all the ways to refresh yourself and have fun - you are mistaken. We asked the professional mixologists of the two Moscow bars to make recipes for alcoholic fruit ice, which may well be the crown number of any summer party.
Everything is simple to prepare, but you should be careful with alcohol: if you mix it more than you need, the mixture will not freeze. Alcohol should be no more than a quarter of the whole mixture, although you can make stronger fruit ice, but then you need some kind of thickener like gelatin.
It's easier with sorbets: there are special cars for them, but there is also enough of a regular freezer. You can also pour the cocktail that you want to freeze into a bag and put it in ice mixed with salt - due to a chemical reaction in salt ice, a lower temperature is created, and the sorbet freezes faster. Even for parties they order liquid nitrogen - it looks cool and freezes quickly, but you need to be careful with it and follow the instructions, not that there is a risk of getting burned.
With whiskey and spices
Apple juice
Whiskey
Raspberry puree
Ingredients: apple juice - 150 ml, whiskey - 40 ml, raspberry puree - 100 ml, a mixture of spices to taste
cooking:
Raspberry puree, like any fruit or vegetable, you can do it yourself: put it in a blender, add a little sugar - mashed potatoes before adding alcohol to it should already be completely ready - and bring to a homogeneous state. For this cocktail, you need to add spices to alcohol (for example, star anise, cardamom, cloves, allspice), pour it in mashed potatoes, and then the whole mixture - in the freezer, for nine hours.
With gin and balsamic
cooking: When you make puff fruit ice, it is important to remember about the density of ingredients: the densest should be poured in first, and at the top should be the least dense. There are only three ingredients in this recipe, so nothing complicated: first, balsamic is poured into the molds, then mashed potatoes, and lastly - gin.
Raspberry puree
Gin
Balsamic vinegar
Ingredients: raspberry puree - 150 ml, gin - 40 ml, balsamic vinegar - 15 ml
I used cocktail recipes that are on the menu "22.13": Tiki Milk Punch, Northern Venice and Makalu. Alcoholic sorbet or fruit ice is easy to prepare, only it is important to remember that strong alcohol freezes at very low temperatures, which the house does not reach. It is better to start experimenting with non-carbonated drinks of low strength: a regular freezer will not take a strong Dry Martini, and because of the bubbles of gin and tonic and sparkling wines, a loose sorbet may turn out.
Milk punch
Aged rum
Nut milk
Spicy Palm Syrup
Ingredients: aged rum - 50 g, nut milk - 70 g (it will need 300 g of nuts, coconut milk and water), spiced palm syrup - 20 g
Cooking: Nut milk and palm syrup in "22.13" we make ourselves, you can cook them at home. For the first you need to mix coconut milk with water and boil nuts in it (we have a mixture of cashews, hazelnuts, peanuts, pine nuts and almonds) before they are soft. Spicy palm syrup is just a strong brewed masala tea with cane sugar to taste. No more difficulties: syrup, milk without nuts and rum mix, pour in the form and put in the freezer.
Northern venice
cooking: Jasmine decoction is strong brewed jasmine tea, honey from aloe vera is in the store, and you can take any sparkling wine - prosecco, for example. Gin tincture can be done independently: 0.7 liters of need for a fist of rowan and wild rose. The cocktail itself is also simple: jam is first laid out in molds and filled with a mixture of alcohol, tea and honey.
A sparkling wine
Gin
Jasmine decoction
Ingredients: sparkling wine - 50 ml, honey from aloe vera - 25 g, gin infused with mountain ash and rosehip - 20 ml, jasmine decoction - 20 ml, lingonberry jam - 5 g
Makalu
Yuzu wine
Grapefruit fresh
Aperol
Ingredients: yuzu wine - 20 ml, dry sherry - 15 ml, aperol - 20 ml, grapefruit fresh - 50 ml
cooking: In this recipe, a lot of alcohol, so freezing fruit ice will take a long time - night, and better and longer. Pour the wine and aperol in the juice, mix, pour into molds and shove in the freezer.
Photographer: Yuri Chichkov
The editors are grateful to the bars of Mercedes-bar and "Favorite place 22.13".