Loading ...Here’s a range of my favourite sorbet recipes, from a variety of places. I’ve tried all of them at some point, and they are pretty damn good! Sorbets are really good as a dessert, because they are easy to make, fairly cheap and you can make them well in advance. They work for pretty much any occasion as well, and can be dressed up or dressed down with simple decorations, like mint sprigs or fruit slices.
taken from www.bbcgoodfood.com
under the read more:
Tequila Sunrise Sorbet
Blackcurrant Sorbet
Melon and Ginger Sorbet
Tequila Sunrise Sorbet
serves 6
You will need:
100ml water
225g caster sugar
juice of 2 limes, 2 lemons and 5 oranges
75ml tequila (EDIT: it used to be 100ml, but after trying the recipe out again, it’s definitely much too strong!)
1 egg white
4 tbsp grenadine (this stuff can be very difficult to find in shops, and usually lurks around the alcohol)
2 freezer proof containers – if your local takeaway delivers things in plastic airtight boxes, these are ideal.
1. Put 100ml water into a large pan with the sugar and juices, then cook over a low heat for 3-4 minutes until the sugar has dissolved. Boil for 1 minute, then cool completely.
2. Stir in the tequila and chill, then whisk the egg white until stiff (you should get peaks standing up in the mixture), then fold into the mixture. Pour half of the mixture into a freezerproof container and seal. Pour grenadine into the other half, mixing well and then pour into another freezerproof container. Seal and freeze for 2 hours until the mixture is slushy around the edges. At this point any large ice crystals should be broken up, then put the mixture back for another 2 hours until solid.
3. Remove the sorbet from the freezer 20 minutes before you need them. Serve. You can add lime, orange or lemon wedges, and a shot of tequila, or just eat them plain.
Blackcurrant sorbet
serves 4
You will need:
700ml boiling water
200g golden caster sugar
20g pack of fresh mint
750g blackcurrants (these can have been frozen, as shops are starting to do more and more frozen packs of berries)
4 tbsp liquid glucose
juice of 2 lemons
1 freezerproof container
1. Stir the sugar into the water to make a syrup, then add the mint sprigs for 15 minutes. By this time the mixture should be cooled and you can remove the mint and discard.
2. Cook the blackcurrants in the syrup with the glucose for around 5 minutes, until the fruit is squashy. Blitz it through a food processor, then strain into a bowl through a sieve, using the back of a spoon to press the mixture through (this removes any pips or nasty bits). Stir in the lemon juice and cool.
3. Pour the mixture into a freezer container, removing it 3-4 times to stir it and get rid of any ice crystals (see above recipe). Remove it from the freezer 10 minutes before needed, then serve.
Melon and Ginger Sorbet
serves 4
You will need:
2 Galia melons, halved and seeded (you want these to be as ripe as possible, as they will get blended easier)
75g caster sugar
4 pieces of ginger (you can buy this in jars of syrup, or fresh in stores), drained and grated
1 egg white
a food processor
a freezerproof dish
1. Scoop the flesh from the melons into the food processor with the sugar. Blend until smooth, then stir in the ginger, and put into a shallow freezerproof dish. Freeze for 2 hours.
2. Remove the mixture from the freezer and mash with a fork. Whisk the egg until stiff, then stir the egg white into the mixture, then return to the freezer for another 2 hours until frozen.