SORBETS
Strawberry sorbet
INGREDIENTS
¼cup (60ml) water
½ cup superfine sugar
2 pints (500g) strawberries, washed, hulled
1 teaspoon lemon juice
METHOD
1.Add water and sugar to a small saucepan, heat over medium heat, stirring to dissolve the sugar and bring to a boil. Remove from heat and pour into a heat resistant container. Allow to cool.
2.Puree strawberries in a blender until smooth. Place the strawberries through a fine sieve and discard the 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 freezer bowl to the mixer. Set the mixer to the FOLDING/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
¼cup (60ml) water
½ cup superfine sugar
2 large (500g) mangoes, peeled
1 teaspoon lemon juice
METHOD
1.Add water and sugar to a small saucepan, heat over medium heat, stirring to dissolve the sugar and bring to a boil. Remove from heat and pour into a heat resistant jug. Allow to cool.
2.Puree mango flesh, lemon juice and sugar syrup in a blender
until smooth.
3.Refrigerate for at least 2 hours or until chilled.
4.Attach the Scraper Paddle and freezer bowl to the mixer. Set the mixer to the FOLDING/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, strawberries, peach, nectarine, plum, lemon, lime, watermelon and pear.
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BIA500XL_IB_C12_FA.indd 24 | 17/04/12 11:16 AM |
