Elderflower & Grapefruit Gin Tonic Sorbet


I know it’s not sorbet weather yet but since I was testing the New Magimix Gelato expert, I thought of making my drink of choice at the moment into a sorbet. It is fresh and not overly sweet. The sweetness of the elderflower cordial balances the tartness of the grapefruit. This is great if you have a dinner party and don’t feel like baking a dessert.

This recipe makes about 1 litter of sorbet.


100ml of water

150grs of granulated sugar

100ml of gin

500ml of tonic water

1 shot of elderflower cordial

Juice and zest of 1 large grapefruit (I used ruby red)


Edible flowers

Grapefruit slices


Place the water, sugar and grapefruit zest in a medium saucepan over medium heat. Cook while stirring until the sugar dissolves. Then transfer it to a bowl and allow it to cool to room temperature. Then place it in the fridge until it is cold.

Once the syrup is cold, pass it through a sieve and discard of the zest. Then add the elderflower cordial, tonic water, gin and the grapefruit juice. Mix well. Pour it into your ice cream machine and let it churn according to its instructions. I used the manual mode on the Magimix Gelato Expert, you can see my review by clicking here. It took about 40 minutes of churning and it was firm enough to be scooped right away.


You can serve it with edible flowers and grapefruit slices. If you are not going to eat it right away, just store it in an air tight container in the freezer.

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Strawberry, Basil & White Chocolate Ice cream + Magimix Gelato Expert Review


Ever since I started my blog, I missed having an ice cream machine. Before moving here, I used to have one where you have to freeze the bowl overnight. But the thing about living in Amsterdam is that space is limited, and that also means fridge wise. We’ve been living in a rental apartment which has a small freezer, so no space to freeze the bowl of those kinds of ice cream machines.

I’ve heard very good things about Magimix in the past. If you have never heard of them before, it is a brand known for their food processors. The Gelato Expert is the first Magimix product I have ever tested and I was not disappointed.


It is the upgraded version of the Turbine à Glace. It’s a self-freezing ice cream machine. You only need to turn it on 5 minutes before you are going to use it to pre-chill the bowl. It comes with two 2 liter bowls, one is fixed to the machine and the other one is removable. You just need to pour in a measure of brine or alcohol (I used gin) on the fixed bowl. Then place the removable bowl on top and switch the freezer on. After 5 minutes of pre-chilling, you are ready to pour in the ice cream mixture. Its’s easy and quick. Just keep in mind to add only about 1 liter of ice cream mixture to the bowl at a time, as ice cream increases in volume while it is churning. For sorbets, you can add about 1 ½ liters of mixture at a time.

The Gelato Expert has 3 automatic cycles: Gelato, ice cream and granita. You can change the cycles at any time. It also comes with a manual mode where you can adjust the churning time to the consistency that you wish. This ice cream only took about 20 minutes. If you have a mixture with alcohol, it will take longer as alcohol delays the freezing time. I also made an Elderflower & Grapefruit Gin Tonic Sorbet which took about 40 minutes. You can see the recipe by clicking here.



Overall, it is a great machine. It makes a smooth ice cream and sorbet without any large ice crystals. It is easy to clean and not very noisy. The removable parts are dishwasher safe, even though I don’t mind washing these kinds of things by hand. The Magimix Gelato Expert will be available soon in The Netherlands. You will be able to find it in big cooking stores and online by Fonq.nl and Coolblue.

This recipe makes about 1 ½ liters of ice cream.


For the base:

1 ½ cups of whole milk

1 cup of heavy cream

1 cup of sugar

4 egg yolks

150grs of white chocolate, finely chopped

For the strawberry & basil part:

225gr of strawberries, hulled (you can use fresh or frozen, just remember to thaw them)

Juice of ½ a lemon

1 cup of basil leaves


In a large bowl, whisk the egg yolks with the sugar.

You’ll need to make a double boiler. Add boiling water to a medium saucepan and place a steel bowl over it over medium-low heat. Pour the milk into the bowl and let it come to a simmer. Once the milk has come to a simmer, slowly pour it into the egg yolk mixture while whisking it.

Then pour the mixture into the bowl of the double boiler and stir with a wooden spoon until it thickens. You know it is done when it coats the back of the spoon and the line that you draw with your finger stays. Turn off the heat.

Remove the bowl from the double boiler and add the chopped white chocolate. Whisk it until all of the chocolate has melted. Then add the heavy cream and whisk well. Let it come to room temperature and then place it in the fridge to chill.

In the meanwhile, chop the hulled strawberries and add the lemon juice. Place it in the fridge until ready to use.

Once the ice cream mixture is cold, remove it from the fridge. Blend the basil with the marinated strawberries until smooth. Then pass it through a fine mesh sieve. Add the strawberry mixture to the ice cream mixture and mix well.

Pour the ice cream mixture into your ice cream machine. I used the ice cream cycle of the Magimix Gelato Expert and it took about 20 minutes until it reached the consistency of ice cream. Then transfer the ice cream to a shallow container and cover it with plastic wrap (touching the ice cream). Place it in the freezer for at least 2 hours to firm up.

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