Watermelon & alcohol sorbet

Sorbet & ice-cream recipe

Recipe created with our online tool for balancing recipes of sorbets and ice creams

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Jean-Christophe Duc

Jean-Christophe Duc

Pastry Chef, Technical adviser Les vergers Boiron
Jean-Christophe Duc is a Compagnon du Tour de France and has a European Master’s degree in pastry making. He is a native of the French region of the Bresse in Burgundy and lived his youth between t...
  1. Fruit and alcohol sorbet recipe


    • Frozen fruit purée 100% : Watermelon - 160g
    • Alcohol - 160g
    • Sucrose - 282g
    • Glucose powder - 120g
    • Stabilizer - 4g
    • Mineral water - 434g

    Heat water

    Mix saccharose, glucose, dextrose and milk powder  if needed

    At 25°C incorporate the powders

    Add invert sugar

    At 40°C, add the stabiliser-sugar mixture

    Pasteurise between 83 and 85°C for 2 minutes

    Cool the mix as quickly as possible

    Weigh defrosted purees

    Add the cooled mix


    Maturate for 4 to 24 hours in the fridge

    Add the alcohol and mix before churning

    In this step

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