Sorbet of pumpkin spice

Sorbet de potimarron aux épices

Original, not !? En any event, to taste, it is. But it is super good !

Also, Norman hole Guide and to put a little originality in your holiday menus, I therefore propose this sorbet to the pumpkin and spices, with a cap of dark rum. This will be a good break in your meals, While waiting for the next dish. A sorbet between the entry and the dish will also finalize the cooking and presentation of the main dish.

Reflecting well, This sorbet is also perfect for those who want to eat dessert. It may accompany a dessert to the walnut or chestnut, for example…

Sorbet de potimarron aux épices

Sorbet of pumpkin spice {Christmas recipe #7}


  • 1 (small) pumpkin
  • 1 c. to c. ground cinnamon
  • 2 cloves
  • 2 crushed cardamom seeds
  • 1 pinch of grated nutmeg
  • 4 c. à s. maple syrup
  • 2 glasses of water


In a saucepan, pour the water and the pumpkin cut into small pieces. It is not necessary to remove the little, It cooked and mixed very well while keeping its benefits. Add spices and cook until the pumpkin is soft (about 15 minutes).

When it is cooked, remove the cardamom and cloves and remove most of the water. Mix all and book cool.

When the mixture is well cooled, pour it into the ice cream maker and put it on the way up to what it took well. It took me about 15 minutes. Pour your sorbet into a container and store it in the freezer.

This pumpkin spiced sorbet will be perfect as a Norman hole, with a cap of dark rum, or in original dessert for the holidays…

Sorbet de potimarron aux épices

Sorbet de potimarron aux épices


7 commentaires

  1. Tout à fait surprenant ce sorbet !

  2. Il fallait y penser!! Quelle bonne idée tu as eu là!!!!

  3. Alors ça, oui, pour être original, effectivement ça l’est.
    J’adore l’idée


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