Grapefruit basil slush

Sorbet & ice-cream recipe

Martin Lippo, Chef at Vakuum and Nitroschool in Barcelona proposes innovative techniques based on fruit purées Les vergers Boiron.
Image of Martin Lippo

Download the recipe

You can't see this video ...

This website uses cookies to display YouTube videos. To see this video you can modify your preferences at any time by personalizing your cookies and accepting Youtube.
Martín Lippo

Martín Lippo

Chef, Director of Vakuum
Martin Lippo is at the head of Vakuum in Barcelona, a cutting-edge laboratory for experimental cuisine and teaching. He grew up in the strict ambiance of Buenos Aires in the 1970s, rebelling against a...
See the portrait

  1. Grapefruit basil slush

    Ingredients

    • Frozen fruit purée 100% : Pink grapefruit - 1800g
    • Mineral water - 645g
    • Atomized glucose 38DE - 300g
    • Sucrose - 180g
    • Basil essential oil

    Blend all ingredients.

    Transfer to a slush maker.

    Wait until it reaches the desired texture and serve.

    In this step

Download this recipe

Download Download