Introduction: Shirley Temple Sorbet
So I wanted to try to make my favorite drink into a delicious summer snack. This sorbet is super sweet and comes out more like a slushie because of the high water contents from the soda. Like all shirley temples, it is best topped off with cherries.
- 1 L Sprite or ginger ale (preferably flat)
- 1/4 cup Grenadine
- 2 tbsp lemon juice
- 1/4 cup honey (you can probably use sugar with the same success, but I used honey)
- Maraschino cherries
- Ice cream maker of your choice (I did half of it in my Zoku, and half as a no-churn granita)
Step 1: Make the Base
Pour the soda into the saucepan and put it over low heat. Stir until all the bubbles have been released. Add the grenadine, lemon juice, and honey (or sugar), stir until it's fully combined.
Remove from the heat and put in the fridge until it's cool enough to freeze.
Really, that's it. It's so simple!
Step 2: Freeze the Base
Use your method of choice to freeze the base. I split it in two and used my Zoku to make sorbet, and a baking pan to make granita, which is like shave ice. In order to do this, just pop the pan into the freezer and take it out once and a while to break up the icy chunks with a spoon. Shred it with the spoon before serving.
Zoku is a personal ice cream churner for when you don't want to break out the big guns. You just pour about a cup of the base in, and use the spoon to churn it until it's frozen and light. It doesn't take long, and you don't need to share!
Step 3: Serve, and Enjoy
Put the sorbet into a glass, top with maraschino cherries and enjoy!
There's a few changes I would consider making to this recipe:
- Cook down the soda a little bit to make it less watery.
- Add orange juice instead of lemon juice.
- Cut the soda and add in water and grenadine (though I'm not sure if that would have net negative sugar content).
If you try one of these out, let me know!