Absinthe Sorbet Menus

Jan 18, 2018 Jane Rowley

Absinthe Sorbet in menus from 1889, courtesy of the French Absinthe Museum. It may be chilly outside, but to make your own La Fée Absinthe sorbet, here are the ingredients for 6 people:

3 eggs, 80g sugar, 250ml whipping cream 60ml La Fée Absinthe Parisienne Method: Separate the egg yolks and whites. Beat the yolks with the sugar until you achieve a creamy consistency. Add the absinthe and stir. Beat the egg whites with a pinch of salt until they form firm peaks. Carefully fold in the absinthe and egg yolk mix. Divide the mix into ramekins, cover with foil and put into the freezer. Taste after 5 hours of freezing. Enjoy with friends…