Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Trio of sorbets
Serves 4-6 per flavour Desserts and puddings
Watermelon and strawberry
- 500g watermelon flesh, seeds removed (you’ll have plenty left over from a small watermelon, or buy a large wedge)
- 350g strawberries, hulled
- 150g caster sugar
- 40g liquid glucose
- 2tbsp lime juice
Mango and passion fruit
- 100g caster sugar
- 300ml mango flesh, diced (from a medium, approx. 500g mango)
- 200ml passion fruit purée (approx. 10 large passion fruits)
- 80g liquid glucose
- 1tbsp orange juice
Mixed berry and cassis
- 180g caster sugar
- 40g liquid glucose
- 500g mixed berries
- 2tbsp cassis
Method
Combine all the ingredients for your chosen flavour in a blender and purée until smooth. Pass the purée through a fine sieve and transfer to an ice-cream machine. Churn until ready to freeze, then freeze in a plastic container. Alternatively, freeze the purée in a plastic container for 4 hours, then fork through or whisk the semi-frozen mixture to break down the ice crystals. Repeat every 4 hours until frozen. Serve in bowls or cones.
Cook’s note
Liquid glucose increases the creaminess and makes scooping easier. If you prefer to omit it, increase the sugar to taste before churning or freezing.
This recipe was taken from the August/September 2021 issue of Food and Travel. To subscribe, click here.
Advertisement