Kohlrabi sorbet

This sharp and refreshing kohlrabi sorbet is a little unusual but a delight to the taste buds! The very mild peppery taste of the kohlrabi is beautifully balanced with tart lemon and the sweet sugar syrup, making it a perfect palate cleanser.

First published in 2022
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Ingredients

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Imperial

Kohlrabi sorbet

  • 1 1/2 kohlrabi, (small ones) peeled and diced
  • 285g of caster sugar
  • 2 lemons

To serve

  • 1/2 kohlrabi, peeled and sliced finely on a mandoline
  • 1 handful of mint leaves, very finely sliced

Equipment

  • Ice cream maker
  • Mandoline

Method

1

To make the sorbet, first make a sugar syrup. Heat the sugar with an equal amount of water in a pan and stir until the sugar has dissolved. Chill

2

Place the cold sugar syrup, diced kohlrabi and lemon juice in a blender and blitz until very smooth

  • 285g of sugar syrup, (50:50 sugar:water)
  • 2 lemons
  • 1 1/2 kohlrabi, (small ones) peeled and diced
3

Transfer to a paco jet or ice cream machine, churn and freeze

4

To serve, place a teaspoon of the sorbet onto a thinly sliced sheet of kohlrabi, add a small quantity of finely sliced mint, and wrap, so that the mint is on the underside. Serve up immediately 

  • 1/2 kohlrabi, peeled and sliced finely on a mandoline
  • 1 handful of mint leaves, very finely sliced
First published in 2022
discover more:
share recipe:

Following years spent working on yachts as a private chef, Harriet Mansell returned to South West England, where she grew up, to open her debut restaurant Robin Wylde. Both there and at her second restaurant Lilac, she imaginatively showcases her love of wild food, which has developed over the course of her career.

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