ice cream Raspberry Rose Desserts Sorbet Recipes
Raspberry sorbet with hibiscus kombucha and rose petals by Alejandro de Miguel
Fermented products are becoming a trend in gastronomy. They are also beneficial for humans because they are easy to digest and promote the renewal of intestinal flora.
Alejandro de Miguel (La Tramontana, Madrid) demonstrates in our Spanish-language professional ice cream magazine, Arte Heladero 213, that fermentation in ice cream, apart from being a good marketing ploy, opens up a world of new flavors and unique combinations.
Kombucha, originally from China, is obtained by fermenting tea and sugar. Alejandro uses it as a guiding principle to create this sorbet. “On the palate, raspberry is no longer the main flavor, but rather a combination in which this fruit plays a prominent role, however, it’s nuanced with these hints of acidity and flowers. The idea was to find a sorbet that was very refreshing, that wasn’t overly sweet, and that was something different,” he explains.
To prepare kombucha, you can choose any variety of tea or even blends of different types. In this case, since the goal is to achieve an intense, neutral-flavored kombucha that can be flavored, black tea is used.
Photos: Javier Peña
Raspberry sorbet with hibiscus kombucha and rose petals by Alejandro de Miguel
Hibiscus and rose kombucha
- 2000 g water
- 20 g black tea
- 130 g sucrose
- 5 g hibiscus
- 5 g roses
- 80 g scoby
Boil the water and infuse the tea for a few minutes. Strain and add the sucrose. When the mixture reaches 20-25°C, add the scoby and cover with a clean cloth. As the kombucha begins to ferment, the pH will drop, and the symbiotic microorganism colonies will prevent the development of other pathogenic colonies.
The fermentation time will depend on the temperature and the condition of the scoby. Until optimal fermentation is reached, fermentation will last between 10 and 20 days, at approximately 21°C. Depending on the use of the kombucha, a higher or lower fermentation rate will be required. A less fermented kombucha will have more sweetness and a stronger tea flavor; a more fermented kombucha will be more acidic, ideal for pairing with fruit and adding interesting flavor nuances to sorbets. Once the drink reaches optimal fermentation, remove the scoby, add the rose hips and hibiscus, and let it macerate for 24 hours.
Raspberry sorbet with hibiscus and rose kombucha
- 405 g flower kombucha (3° Brix)
- 60 g sucrose
- 110 g 38DE glucose
- 40 g inulin
- 5 g neutral acid
- 380 g raspberry puree
Heat part of the kombucha, just enough to dissolve the sugars. At 40°C, add the sugars and the neutral acid, mixed with part of the sucrose. Bring to 85°C and cool. At 4°C, blend with the fruit, let it mature for at least 4 hours, and churn.
POD: 18% / PAC: -11.5% / Total Solids: 32%
Assembly
Place some of the ingredients needed to make the kombucha ferment at the base of the plate: rose and hibiscus petals, as well as fresh raspberries. Place a quenelle of sorbet in the center of the plate.
