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Crimson brownie sorbet

A grapes-based sorbet served on a soft & crunchy brownie base.
Vorbereitungszeit30 Min.
Zubereitungszeit2 Stdn. 40 Min.
Arbeitszeit3 Stdn. 10 Min.
Gericht: Nachspeise
Land & Region: Französisch, Italienisch, Mittelmeer
Keyword: Brownie, Schokolade, Crimson, Weintrauben, rot, Sorbet
Portionen: 20 people
Kalorien: 250kcal


  • Ice cream maker
  • Blender
  • Sauce pan



  • 300 g Crimson Seedless grapes
  • 700 g Concord grapes
  • 140 g Linden or normal honey
  • 2 tbsp Juniper berries or normal berries
  • 1 tbsp black pepper
  • 1 cinnamon stick
  • 1/2 lemon juice
  • 4 branches of thyme
  • 2 branches of rosemary
  • 2 tbsp gin or similar


  • 300 g baking chocolate
  • 150 g butter
  • 100 coconut sugar or brown sugar
  • 6 eggs
  • 0.5 ml plumb schnaps 
  • 4 drops vanilla essence
  • pinch of salt



  • Wash the grapes and blend them.
  • Put the blended grape juice in a pot together with all the other ingredients (except for the gin).
  • Cook on medium heat for approx. 35-45 min, until the juice gets thicker.
  • Pour the mixture through a fine mesh and let it cool for 2 hours.
  • In order to make the sorbet smoother add the gin to the mixture.
  • Put the mixture into the ice maker and let it do the rest.

If you don’t have an ice maker

  • Pour the sorbet mixture into a metal pan or other shallow, freezer safe container.
  • Place into the freezer.
  • After 12 hours take the sorbet out of the freezer, blend it and put it back in for another 3 hours.
  • For a better texture of the sorbet, prepare it one evening in advance.

Chocolate brownie bottom

  • Preheat the oven to 180°C. Line an 20x20cm pan with baking paper or aluminum foil, leaving a 2.5cm overhang on all sides. Spread oil or butter on top and set aside.
  • Melt the chocolate together with the butter in a heatproof bowl over a pot of simmering water. Stir constantly until the mixture is smooth.
  • When melted add the vanilla and plum schnaps, let it cool down a bit.
  • In a separate bowl mix together the egg yolks with the sugar and add to the cooled chocolate.
  • Beat the egg whites with the pinch of salt and mix it gently until it looks shiny.
  • Spread the mixture evenly into the baking tray and bake for 35 minutes. During that time do not open the oven door!
  • To check if the brownie is ready, insert a toothpick into the tray center. If it comes out with a few moist crumbs clinging to it - its ready.
  • Lastly, let cool for at least 1 hour.


  • Use a cup to stamp out the brownie bottom.
  • On top of each brownie place a scoop of sorbet.
  • Garnish with thyme rosemary.