recipes

Bring all the ingredients to a boil and let them simmer until the pumpkin is very soft.

Blend smooth and sieve.

Let cool and place in the ice cream machine (or freezer, stirring repeatedly).

Stir the elderflower juice together with the sparkling wine and lemon juice.

Place in the ice cream machine (or freezer, stirring repeatedly).

Bring the elderberries to a boil with water and sugar.

Purée with a blender and sieve.

Flavor with elderberry brandy.

Place in the ice cream machine (or freezer, stirring repeatedly).

Boil water with sugar until the liquid is clear.

Briefly boil the halved grapes with white wine in the syrup and then let marinate overnight.

Sieve without crushing the fruit.

Stir the grape juice with vanilla sugar, lemon juice, and brandy and place in the ice cream machine (or freezer, stirring repeatedly).

Mix the apricot purée, apricot marmalade, lemon juice, and simple syrup.

Add the apricot brandy and sparkling wine and place in the ice cream machine (or freezer, stirring repeatedly).

Melt sugar in a pan.

Add mandarin juice, orange juice, and mandarin zest.

Remove from heat and let cool.

Place in the ice cream machine (or freezer, stirring repeatedly).

Cut the washed, pitted plums into slices.

Boil the red wine with granulated sugar, add the plums, and let marinate.

Purée with a blender and sieve.

Flavor with cinnamon and slivovitz.

Place in the ice cream machine (or freezer, stirring repeatedly).

Boil the water with sugar and add the washed raspberries.

Purée with a blender and sieve.

Flavor with raspberry liqueur and place in the ice cream machine (or freezer, stirring repeatedly).

Purée all the ingredients with a blender and sieve.

Place in the ice cream machine (or freezer, stirring repeatedly).

To make simple syrup, boil water with granulated sugar, remove from heat and add Grand Marnier and orange zest.

Melt the chocolate in a bain-marie and stir into the syrup.

Place in the ice cream machine or freeze in a stainless steel bowl, stirring occasionally.

Remove from the freezer approximately 15 minutes before serving, so that the sorbet is not too hard.

Mix the heavy cream with the confectioner’s sugar and whip halfway, spoon on top of each scoop, and garnish with chocolate shavings and orange peels.