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.”–Renee Schettler
Ouzo Sorbet
Equipment
- Ice cream maker (optional)
Ingredients
- 1 cup granulated sugar
- 3 cups cold water
- 7 tablespoons ouzo
Instructions
- 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.
- 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.
Notes
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Testers’ Reviews
WOW! This ouzo sorbet should be eaten while watching Mamma Mia! Delicious! A light, refreshing, simple-to-make summer dessert. I don’t have an ice cream maker, so I did it via the freezer method, and my guests went wild over it. This is worth buying a bottle of ouzo for if you don’t already have some because it’s a recipe that you’ll want to make again and again. You could also substitute other things like limoncello.
Ouzo sorbet! What a great summer (adult) treat ! The process couldn’t have been easier, and the result was fairly impressive. I made this on a very hot summer day, and it was very well received as an after-dinner palate cleanser. It could have also worked well as an aperitif before dinner. I used my ice cream maker, but I think freezing the ouzo mixture in a shallow bowl would have worked just as well. I froze the leftovers, and it served up just as well the second time with some light flaking with a fork. I’m already thinking about what other alcohols may work for this recipe.
This ouzo sorbet is easier than easy to throw together. We had sambuca in the house, so that’s what I used for this recipe. Instead of measuring out 7 tablespoons sambuca, I poured a bit short of 1/2 (since 8 tablespoons is equal to 1/2 cup). The final result is cool and refreshing. Perfect for hot summer weather.
I live in Tarpon Springs Florida, which has the highest concentration of Greeks of anywhere in the US — they came here to harvest sponge beds just offshore in the Gulf and families came along. Want broiled octopus? This is the place. I’d make this with limoncello. Yum.
Jean, I liked broiled octopus, although I prefer it grilled! And, yes, I think limoncello would make a great option for this.