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.
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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...
  1. Grapefruit basil slush


    • 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.

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