After spending much of our time working outside over the long weekend, it seemed fitting to finish up with a new drink recipe at the end of a long but satisfying haul. Although this is far from any low-calorie concoction, in moderation and after a lot of physical exertion it really hit the spot. Of course, I’d have two if given the chance…but there was just enough for one each. Good or bad planning – hard to say.
Lemon Raspberry Sorbet Cocktail
The initial sorbet recipe is based on a couple of different recipes I found online as well as in the instruction booklet for our ice cream maker. Sorbet is a pretty simple thing to make: Create some simple syrup, add fruit and some sparkling water, and throw that into an ice cream machine for 30 minutes. But with a few twists, this is definitely our new dessert drink for summer entertaining.
Serves 4-6 cocktails (depending on who is doing the pouring)
grated lemon peel from one lemon
1 cup frozen raspberries
1/2 cup fresh lemon juice (about 2 large lemons-worth)
1 cup water
1/2 cup sugar
1 cup carbonated naturally sweetened orange cream soda (cane sugar preferably)
Fresh mint, for garnish
4+ shots lemon vodka
1/2 to 1 shot Tuaca (Vanilla citrus liqueur), to taste
In a saucepan, combine the water, grated lemon peel, and sugar. Bring to a boil, and then reduce to medium to simmer for 3-5 minutes. Remove from heat, and let cool.
In the ice cream maker’s frozen bowl, pour together the lemon peel simple syrup, raspberries and soda. Follow the ice cream maker’s instructions on how to create the sorbet. In our case, it turned for about 30 minutes.
At this point, you can either serve it virgin by scooping some of the sorbet into a bowl or cup and adding a little mineral water, stirring until it has a smooth consistency, Or, you can add the alcohol – the following step.
Fill a shaker about 3/4 full with sorbet, scooping lightly (no need to pack the sorbet, as you’ll be creating “slush” with it). Add 4 shots of the lemon vodka, and about 1/2 shot or so of Tuaca, to taste. Shake vigorously, remove the lid, and pour the slushy mixture into a glass. Add a sprig of mint for both garnish and aroma. Repeat as needed.
Notes: This version is pretty sweet and tart, and I suspect that substantially reducing the sugar would be a no-brainer (and successful). To start, you could very easily cut the orange cream soda with mineral water. The key is the carbonation, which adds a light sparkle to the mix.
The Tuaca is also probably not strictly necessary, but seems to add a finishing quality that really smooths everything out.