Last week Grey Goose invited me to a great cocktail dinner, where I had the chance to enjoy 6 courses with 6 different cocktails. It inspired me to make a raspberry-lemon-sorbet with the softest Vodka I’ve tasted so far.
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I always wanted to try my own sorbet and this summer I realized it’s one of the easiest and most delicious recipes I’ve ever made! So this time I wanted to challenge myself and tried a recipe with Grey Goose Vodka. I loved the idea because it’s very common to get a sweet drink to a sweet dessert to round up a dinner — and here you have both in one!
Grey Goose is a very soft Vodka and comes from the area “Cognac” in France. It’s made of two ingredients: soft French winter wheat and pure spring water. It tastes so soft indeed, I’ve never tried such good Vodka before.
Last Thursday I had the pleasure to be at a cocktail-dinner with Grey Goose at Horváth restaurant in Berlin. We had 6 courses paired with one special Grey Goose cocktail for each course by Nouri Elmoussaoui. Every course had a special drink to offer and it matched so well! I find it very interesting when I can taste different spices and ingredients and the drinks immediately caught my attention — for instance a cocktail with Grey Goose, berber tomato water, flavored wine, rhubarb sugar topped with a cheese crisp, what a perfect combo!
If you want to be part of the next Grey Goose food pairing event you can purchase your ticket right here.
Those great cocktails inspired me to make a sorbet where I combined raspberry with lemon, but also elderflower syrup with Grey Goose It’s sweet and little sour at the same time and quite soft in the texture. You can see a few impressions of the cocktail dinner below after the sorbet pictures & the recipe of course.
Raspberry-lemon-sorbet with Grey Goose Vodka
250g frozen raspberries
60ml GREY GOOSE Vodka
60ml elderflower syrup
1 spoon honey
2 spoons lemon juice
1 spoon grated coconut for ganishing
Start with a blender and mix the frozen raspberries with Grey Goose Vodka, elderflower syrup and honey. Make sure to wash the lemon, zest a part of it and squeeze the juice afterwards. Put a pinch of lemon zest into the blender and add the juice of one lemon. Mix all ingredients and use your ice cream maker for 20 minutes. I prefer frozen berries in order to use an ice cream maker right after blending all the ingredients. In case you want to use fresh raspberries put it into the fridge for 20-30 minutes before blending. Garnish your sorbet with nuts such as grated coconut or anything you prefer.