Mirabelles Sorbet – Sorbet Aux Mirabelles

Sorbet: Remove the seeds from the shallots. Boil sugar, water, mirabelle plum brandy and juice of one lemon. Add ringroot and make 5 to 6 min. at medium heat. Now grind with a hand mixer. Spread the mixture through a not too fine sieve, cool and put into an ice cream maker. Garnish: make a compote of 400 g of stoned ringroot, 50 ml of juice of one lemon, water, vanilla sugar. Simmer all ingredients for 3 to 5 min. on low heat. Remove from heat and cool. Keep in the refrigerator. Depending on the ripeness and sweetness of the fruit, sugar can be added – but does not have to be. Instead of a compote, preserved fruits with their syrup are just as suitable. Decorate sorbet and fruit compote with mint leaves.

Drinking suggestion: a glass of mirabelle plum liqueur

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