Ouzo Sorbet

This ouzo sorbet is like a soft snow, sweet and, well, ouzo-y. It works well after a meal, sort of like an after-dinner mint.–Tessa Kiros

LC Ouzo 12, Me 0 Note

When in Greece, it’s quite possible you’ll encounter Ouzo 12. It’s one of the most common brands of ouzo—that astringent, licorice-like booze that really packs a wallop. Just one swig is all it takes to understand the inside joke behind the touristy T-shirts with “Ouzo 12, Me 0” emblazoned across the chest.

Special Equipment: Ice cream maker (optional)

Ouzo Sorbet Recipe

  • Quick Glance
  • 10 M
  • 45 M
  • Serves 6 to 8


  • 1 cup granulated sugar
  • 3 cups cold water
  • 7 tablespoons ouzo


  • 1. In a small saucepan over high heat, bring the sugar and water to a boil. Reduce the heat and simmer for 5 minutes. Let cool to room temperature.
  • 2. Stir the ouzo into the sugar syrup.

    If using an ice cream maker: Pour the ouzo mixture into an ice cream maker and follow the manufacturer’s instructions.

    If not using an ice cream maker: Pour the ouzo mixture onto a rimmed baking sheet or into a metal roasting pan and put in the freezer. Scrape the mixture with a fork every 30 minutes or so until the ouzo mixture freezes, 2 to 3 hours.

Sambuca Sorbet Variation

  • Ouzo and Sambuca are both made from anise seed. The former is from Greece, the latter is from Italy. To adapt the above recipe for use with Sambuca, simply swap an equal amount of Sambuca for the ouzo.
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