This ouzo sorbet boasts the bracing anise-ness of Greece’s famed booze balanced by just the right amount of sugar. Opa!
- Quick Glance
- Quick Glance
- 10 M
- 45 M
- Serves 6 to 8
Special Equipment: Ice cream maker (optional)
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.
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.
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.