Jerusalem artichoke sorbet

Jerusalem artichoke is rich in the carbohydrate inulin, which is converted by heating into fructose. The slightly sweet taste of Jerusalem artichoke is perfect for making a sorbet, especially in combination with brown sugar.

Creation by Bas van Kranen, Bord’Eau restaurant*, Amsterdam, the Netherlands.

Makes 1350g.

Jerusalem artichoke sorbet

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Jerusalem artichoke purée






brown caster sugar


pinch of


Preparation method

  • Measure all the ingredients and put them in a pan of a suitable size.
  • Bring to the boil and cook briefly.
  • Allow to cool.
  • Churn in an ice cream machine to create a sorbet.

Serving suggestions

  • As a component of a dessert with citrus fruits and ginger beer.
  • Combined with baked Jerusalem artichoke skins.
  • Use in a composition with components of parsnip, rose hip, and vanilla.

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