Intermezzo Recipes

CAMPARI SORBETTO (INTERMEZZO) FROM THE HAGS

Steps:

• Mix together all ingredients until sugar dissolves.
• Churn in an ice cream maker, according to manufacturer's instructions.

CUCUMBER AQUAVIT GRANITA

Steps:

• Coarsely chop enough of cucumbers to measure 4 1/2 cups and purée in a blender with remaining ingredients in 2 batches until smooth. Pour into an 8- to 9-inch baking pan.
• Freeze, stirring and crushing lumps with a fork every hour, until evenly frozen, about 4 hours total. Scrape with a fork to lighten texture, crushing any lumps.
• Serve immediately or freeze, covered, up to 3 days (rescrape to lighten texture again if necessary).

CUCUMBER AND RIESLING GRANITA

Steps:

• Wash cucumbers, and pass through a juicer. Place in an 8-inch square metal baking pan, and add remaining ingredients. Stir to combine, and place in the freezer, uncovered, 1 hour; remove from freezer, and stir with a fork.
• Return to freezer until mixture is frozen and granular, about 3 hours, stirring every 30 to 45 minutes. Serve, or cover with plastic wrap, and store in the freezer up to 2 weeks.

INTERMEZZO

Steps:

• Boil sugar, lime juice and water.
• cool & pour mixture into ice cream maker and let it run for 20mins.
• when it is ready, transfer it into container, fold in pomelo and fill it into mould in the shape of the lime.
• put it into freezer.
• to serve, take out sherbet from the mould & place on top of frozen whole lime.