This ouzo sorbet boasts the bracing anise-ness of Greece’s famed booze balanced by just the right amount of sugar. Opa!
Soft snow. That’s how the author of this ouzo sorbet recipe describes it. We think of it as brash and boozy. Both are true. The balanced sweetness and the bracing anise-ness work perfectly after a meal, sort of like an after-dinner digestif. Any brand of ouzo will do, although when in Greece, it’s quite possible you’ll encounter Ouzo 12. It’s one of the most common brands and its astringent, licorice-like heft really packs a wallop. Just one swig is all it takes to understand the inside joke behind the touristy T-shirts branded with “Ouzo 12, Me 0.” Originally published June 6, 2014.–Renee Schettler Rossi
Special Equipment: Ice cream maker (optional)
- 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, 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.