A fruit salad well balanced in texture, color and flavor with a vervain syrup and makgeolli, a mild, milky Korean fermented rice alcohol!
Accompanied by a peach, apricot, verbena and makgeolli sorbet made without ice cream maker.
Fruit salad : (adaptable according to your taste)
fruits: yellow melon, apricot, apple, kiwi, lime, pear, mango, passion fruit
10 verbena leaves (or mint / basil)
agave syrup
1/2 glass of makgeolli (Korean rice alcohol)
Minute sorbet :
1 peach
1 apricot
honey
1 verbena leaf
makgeolli
Infuse the verbena leaves in 1 liter of hot water with the makgeolli and the agave syrup. Let it cool down.
Once the syrup has cooled, rinse and cut your different fruits and add them to the bowl with the syrup. Your fruit salad is ready.
To make your minute sorbet without ice cream maker, cut a peach and an apricot into quarters (you can keep the skin).
Put the cut fruit in the freezer overnight.
The next day, mix your frozen fruit with a little honey, verbena and makgeolli. Eat right away.
Adding makgeolli to your sorbet helps to avoid water crystals and to get a softer and creamier texture.
Subscribe Our newslatter
Copy right. 2019
