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Three ice cream recipes for hot days, all made with Vinberg Verjus: a creamy blackberry ice cream from the ice cream maker, quick ice lollies with coconut water and a vegan jostaberry ice cream with lemon thyme. In each one, verjus adds a fresh, fruity acidity that balances the sweetness. All three are quick to make and low-histamine by design.
Blackberry ice cream with verjus
Creamy blackberry ice cream from the ice cream maker, rounded off with Verjus sour.
Ingredients
- 200 g blackberries
- 1 splash water
- 2 tbsp Vinberg Verjus sour
- 2 egg yolks very fresh
- 70 g sugar
- 200 ml milk
- 200 ml cream
Instructions
- Simmer the blackberries with a splash of water for about [wprm-timer minutes=”5″]5 minutes[/wprm-timer], add the verjus and blend until smooth. Let cool.
- Beat the egg yolks and sugar with a mixer, then add the milk and cream.
- Stir in the cooled fruit purée and churn in the ice cream maker until creamy.
Notes
Tip: only use very fresh eggs and keep the mixture well chilled.
How well individual ingredients are tolerated varies from person to person.
Quick summer ice lollies with coconut water
Refreshing ice lollies made with coconut water, Verjus fruity mild and berries.
Ingredients
- 240 ml coconut water
- 60 ml Vinberg Verjus fruity mild
- 1 tsp agave syrup or rice or maple syrup
- 60 g fruit e.g. blueberries and pomegranate seeds
Instructions
- Divide the fruit evenly between 6 ice lolly moulds.
- Mix the coconut water, verjus and agave syrup and pour over the fruit.
- Freeze for at least [wprm-timer minutes=”60″]1 hour[/wprm-timer].
Notes
How well individual ingredients are tolerated varies from person to person.
Jostaberry and lemon thyme ice cream
Vegan berry ice cream with almond milk, a hint of lemon thyme and Verjus extra sour.
Ingredients
- 150 g jostaberries fresh or frozen, or blackberries or blueberries
- 200 ml almond milk
- 2 tbsp light almond butter
- 2–3 tbsp rice syrup
- 1–2 tsp Vinberg Verjus extra sour
- 1 tbsp fresh lemon thyme leaves very finely chopped
- 1 tsp coconut oil optional, for extra creaminess
- 1 pinch salt
Instructions
- Purée the jostaberries and press through a fine sieve to remove the seeds. Use only the small lemon thyme leaves and chop them very finely.
- Blend the berry purée, almond milk, almond butter, rice syrup, verjus, lemon thyme, coconut oil and salt until creamy. The lemon thyme should be subtle, so add the verjus a few drops at a time.
- Pour into moulds or a container and freeze for at least [wprm-timer minutes=”360″]6 hours[/wprm-timer]. Alternatively, churn in an ice cream maker for 30–60 minutes for an extra creamy result.
- Garnish with fresh lemon thyme or freeze a small leaf into each mould.
Notes
How well individual ingredients are tolerated varies from person to person.
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Verjus Trio tasting pack
The perfect introductory pack for cooking and drinking. Alternative to vinegar, wine or lemon. Alcohol-free and lab-tested low in histamine.
- Verjus Pur, fruity-mild 500ml - For refreshing thirst quenchers, sauces, soups, chutneys, Asian/wok dishes, risotto and fruity desserts.
- Verjus Pur, sour 500ml...
- Verjus Pur, extra-sour 500ml
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