Take Your Homemade Sorbet To The Next Level With A Splash Of Whiskey

Hot sunny days call for the frozen chill that sometimes only cold desserts can bring — and if ice cream is too sweet and fatty for you, sorbet is where it's at. It doesn't get much better than the frosty swirls of fresh and fruity flavors melting decadently together. Or does it? Add a splash of whiskey and this heavenly treat gets even more irresistible than it already is. This boozy twist laces your homemade sorbet with a sophisticated flair that takes it to the next level. A few spoonfuls in and you'll be mesmerized like never before.

Warm and sweet with a spicy spark dancing in the aftertaste, whiskey is a standout when added to sorbet. The distinct notes of oak, citrus, vanilla, caramel, and spices infuse the tart base, giving it nuances that make your sorbet all the more complex. You get a little bit of everything, from depth and vibrancy to sorbet's classic lightness. Plus, the alcohol helps to lower the sorbet's freezing point, making it much softer, smoother, and less clunky.

More than this, the addition of whiskey is an elegant and unique touch for whenever your meal needs an impressive closure. But hey, you don't always have to wait for a special occasion or fancy dinner to enjoy a whiskey sorbet. With an unparalleled ability to bring joy, this delightful, easy-to-make treat is worthy of any spontaneous indulgence.

You'll never run out of ways to pair whiskey and sorbet

Make sure to go lighthanded on the amount of whiskey you use in your sorbet since alcohol doesn't freeze. Using too much can make your sorbet mushy. About 1 to 3 tablespoons (equivalent to 0.5 to 1.5 fluid ounces) should be enough for a quart of sorbet. Also, consider adding a few tablespoons of lemon or lime juice to counteract the sweetness and round out the sorbet's overall flavors. As for how to add the whiskey to your sorbet, the process varies.

Keeping things as simple as possible, you can add it at the very end, or blend it with the fruit purée alongside the water and lemon juice. With lemon sorbet, in particular, consider simmering the liquor with sugar, water, and lemon zest to make a simple syrup. Let it cool then freeze it for a few hours and you're all set. When it comes to selecting the booze, there are plenty of different whiskey varieties to choose from, each offering specific traits that may appeal to unique preferences. 

You may like Scotch for a rich, toasty undertone, or the nutty, malty twist that rye brings. If you're not sure what to use, bourbon is the most common choice. Its pronounced sweetness works well with a wide range of sorbet. It could be something tart, like a strawberry sorbet, or a version made with apples, peaches, etc. Bursting alongside the tropical vibrancy of mango sorbet, it's a show-stunner each time. Cherries, in particular, make a stellar bourbon pairing, especially for capturing an alluring mix of sweet and sour.