Dessert Moscow Mule Sorbet |

Published on July 21st, 2014 | by Rachel Budke


Moscow Mule Sorbet

I was first introduced to ginger beer when I was interning for Ali at Gimme Some Oven.  If you’ve never had it before, it’s basically an extra spicy ginger ale.  Despite the name, there’s no beer in it at all.  I absolutely love the flavor and don’t think that I will ever be able to go back to drinking ginger ale…it’s just too bland.  Now that I’ve turned 21, lucky for me, there’s a cocktail that stars ginger beer. The Moscow Mule!  They are super trendy right now, and I decided to put a little fresh twist on it by turning it into a sorbet.

Moscow Mule Sorbet |

There is one change that I made to the traditional Moscow Mule, and it ironically is a change to the ginger beer.  I’ve recently been really interested in kombucha, a fermented tea that has some natural fizz.  It is known for having a lot of health benefits due to the fermentation process.  There are more and more brands going on the market, but I usually buy the brand GT’s.  They have great customer service and make a lot of different flavors.  I love their ginger flavor, and I feel a little bit better about drinking it than I would with ginger beer.  You can read up on kombucha here, if you’re interested in learning more.  It is a bit of an acquired taste, but I’ve learned to absolutely love it.

Moscow Mule Sorbet |

Moscow Mule Sorbet

Yield: 4 servings


  • 1 cup water
  • 1/2 cup sugar
  • 1 cup ginger beer or ginger kombucha
  • 1/4 cup fresh lime juice
  • zest of 1 lime
  • 1 teaspoon fresh grated ginger
  • 2 tablespoon vodka, optional


  1. In a medium sized pot, combine the sugar and water. Cook over medium heat until all of the sugar is dissolved. This mixture is known as a simple syrup. Take off the heat and allow the mixture to cool.
  2. Combine the ginger beer (or ginger kombucha) with the lime juice, lime zest, and grated ginger.
  3. If you are wanting to make your sorbet alcoholic, add the vodka. The more you add, the softer your sorbet will be, since it will not be able to freeze up as much. It's best to stick with about 2 tablespoons.
  4. Combine the ginger beer mixture with the cooled simple syrup. Pour the mixture into an ice-cream maker, and freeze according to the manufacturer's instructions.
  5. If the sorbet is still a bit soft, you can pop it into a plastic container and into the freezer for a few minutes.


If you do not have an ice-cream maker, you could easily use this recipe to make a granita. Simply pour the mixture into a shallow plastic container and place it into the freezer. After about 2 hours, take a fork and scrape the ice that has formed. Return to the freezer, continuing to scrape the ice with a fork every 30-40 minutes. After you have scraped your mixture about 4 times, the ice crystals should be formed and you're ready to serve!

Moscow Mule Sorbet |

Moscow Mule Sorbet |

About the Author

Rachel is a senior at Kansas State University, where she is studying Bakery Science. In the fall of 2013 she studied abroad in Florence, Italy. She loves cooking, photography and DIY projects.

2 Responses to Moscow Mule Sorbet

  1. Katy says:

    This looks fabulous!

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