Grey Goose has teamed up with Michelin-starred Parisian chef, Bertrand Grébaut, to create a range of stunning alcoholic sorbets. Bertrand is head chef at the acclaimed bistro Septime, who are synonymous for their extraordinary signature sorbet dishes. Together, Grey Good and Bertand, have constructed, Le Grand Fizz. The perfect accompaniment to a warm summers day.
The Grey Goose Le Grand Fizz sorbet is available at the Radio Rooftop Bar at the ME Hotel from August where a Grey Goose sorbet cart will be in situ. The sorbet is created form a smooth combination of Grey Goose vodka, St-Germain elderflower liquer, lime and white peach.
If Le Grand Fizz has suitably whetted your appetite, give the following recipe a try and entertain your fellow Chappers:
Grey Goose Le Grand Fizz Sorbet Recipe
- 100ml of Grey Goose vodka
- 30ml St- Germain elderflower liqueur
- 50ml freshly squeezed lime juice
- Zest of 1 lime
- 200ml of Monin elderflower syrup
- 1L vine peach puree, Les Vergers Boiron
- 50ml sugar syrup
- 8ml agar
Heat 200ml of peach puree with the elderflower syrup and sugar syrup. Once the sugar syrup has melted add the agar and bring to boil. Cook the agar until boiling and whisk vigorously for one minute. Stir in the remaining cold peach puree and add lime juice and zest. Stir gently before adding Grey Goose vodka and St-Germain elderflower liqueur. Mix and leave to cool. Then churn in an ice-cream or sorbet maker until frozen.