SORBETS
Strawberry sorbet
INGREDIENTS
½ cup caster sugar
2 x punnets (500g) strawberries, washed, hulled
1 teaspoon lemon juice
METHOD
1.Add 65ml/¼ cup water and sugar to a small saucepan, heat over medium heat, stirring to dissolve the sugar and bring to the boil. Remove from heat and pour into a heat resistant jug. Allow to cool.
2.Puree strawberries in a blender until smooth, sieve strawberries through a fine sieve, discard seeds.
3.Combine strawberries, lemon juice and sugar syrup in a bowl.
4.Refrigerate for at least 2 hours or until chilled.
5.Attach the scraper paddle and thermal ice cream bowl to the planetary mixer. Set the mixer to Fold/Kneading setting, attach splash guard and pour the chilled sorbet mixture into the bowl. Churn mixture for 10 minutes or until desired consistency is reached.
Best eaten immediately and served with chopped white chocolate.
Keeps: for
TIP
Replace strawberries with seasonal fruits: mango, passionfruit, peach, nectarine, plum, lemon, lime, watermelon and pear.
Mango SORBET
INGREDIENTS
½ cup caster sugar
2 x (500g) large fresh mangoes, peeled
1 teaspoon lemon juice
METHOD
1.Add 65ml/¼ cup water and sugar to a small saucepan, heat over medium heat, stirring to dissolve the sugar and bring to the boil. Remove from heat and pour into a heat resistant jug. Allow to cool.
2.Puree mango flesh in a blender until smooth.
3.Combine mango, lemon juice and sugar syrup in a bowl.
4.Refrigerate for at least 2 hours or until chilled.
5.Attach the scraper paddle and thermal ice cream bowl to the planetary mixer. Set the mixer to Fold/Kneading setting, attach splash guard and pour the chilled sorbet mixture into the bowl. Churn mixture for 10 minutes or until desired consistency is reached.
Best eaten immediately and served with sticky coconut rice.
Keeps: for
TIP
Replace mango with seasonal fruits: passionfruit, peach, nectarine, plum, lemon, lime, watermelon and pear.
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