Tag: Sorbet

Desserts

Clementine Sorbet

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The use of fructose (fruit sugar) instead of sucrose in this sorbet gives it an incredible tangy flavour.

Ingredients for the Clementine Sorbet:
750g clementine juice (about 2.5 kilos of clementines)
125g fructose
One leaf of gelatin

Preparing the Clementine Sorbet:
Half the clementines and squeeze the juice out of them. Bloom the gelatin leaf in a bit of cold water.
Put the fructose and 125g of the clementine juice (passed through a sieve) into a sauce pan. Bring to the boil until the fructose dissolves. Squeeze as much water as possible from the gelatin and add it to the sauce pan while stirring to dissolve. Take off the heat. Add the rest of the juice (passed through a sieve) to the pan.
Transfer to a jug and store in the fridge until very cold.
Pour the mixture into your ice-cream machine and churn for 20-30 minutes until frozen.

Desserts

Raspberry Sorbet

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This is a wonderful and incredibly fruity sorbet, especially when raspberries are in season.

Ingredients for the raspberry sorbet:
600 g raspberries
100 g caster sugar
Freshly squeezed lemon juice from about half a lemon

Preparing the raspberry sorbet:
Wash the raspberries. Put them in a bowl and sprinkle with the sugar and lemon juice, mixing as you go so all the raspberries are covered by sugar and lemon juice.
Set aside to macerate for 30 minutes at room temperature (this will boost the flavor of the raspberries).
Puree the macerated raspberries in a blender. Push the mixture through a fine sieve into a clean bowl to get rid of the seeds.
Pour the raspberry puree into your ice-cream machine and churn for 20-30 minutes until frozen.

Desserts

Blackberry-Lime Sorbet

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Very nice fruity sorbet. The lime juice adds a nice touch besides the blackberries.

Ingredients for the blackberry-lime sorbet:
450 g blackberries
1 leaf of gelatine
150 g caster sugar
180 ml water
180 ml freshly squeezed lime juice (about 9 limes)

Preparing the blackberry-lime sorbet:
Heat the sugar and the water to create a syrup. When the sugar is completely dissolved in the water take it off the heat. Bloom the leaf of gelatin in a bowl of cold water for 5 minutes then drop it into the syrup and stir until it dissolves. Let the syrup and gelatine mixture cool to room temperature.
Puree the blackberries in a blender and then pass them through a fine sieve to get rid of the seeds. Mix in the syrup and gelatine mixture with the blackberry puree then add the lime juice.
Chill the mixture thoroughly (I put it in the freezer for about 30 minutes) and then churn in your ice cream maker according to the instructions.

Desserts

Kiwifruit Sorbet

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This was a great tasting sorbet. The taste is a bit unusual but very refreshing and interesting. The crushed seeds from the kiwifruits adds an additional texture to the sorbet.

Ingredients for the kiwifruit sorbet:
1 kg of kiwifruits (10 to 15 kiwifruits)
1 leaf of gelatine
150 g caster sugar
330 ml water
1 lemon (optional)

Preparing the kiwifruit sorbet:
Start by preparing the kiwifruits (this will take a bit of time…). The easiest way is to half them, then peel them with a paring knife and then removing the tough end bit and the woody bit in the middle of the fruit. Quarter the halves and put them in a blender.
Meanwhile heat the sugar and the water to create a syrup. When the sugar is completely dissolved in the water take it off the heat. Bloom the leaf of gelatin in a bowl of cold water for 5 minutes then drop it into the syrup and stir until it dissolves. Let the syrup and gelatine mixture cool to room temperature.
Blend the kiwifruits until you end up with a puree. You should have about 500 ml of fruit puree after blending. Add the syrup and blend some more. Add some lemon juice if you think it needs more acidity.
Freeze in ice cream maker according to your ice cream makers instructions (probably around 30-45 minutes).

Desserts

Lemon Thyme Sorbet

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Being a big fan of lemon thyme I wanted to incorporate it into a sorbet.
This is basically the recipe I use for lemon sorbet but with lemon thyme infused into the simple syrup.
The lemon thyme adds an interesting herbal note which works well with the lemon. Use as much lemon thyme as you want, I would suggest a handful or so.

Ingredients for the lemon thyme sorbet:
1 leaf of gelatine
150 ml caster sugar
100 ml water
100 ml freshly squeezed lemon juice (about 3-4 small lemons, I used a little bit more than 100 ml since I don’t like my lemon sorbet too sweet)
100 ml whole milk
Lemon thyme, a handful or so

Preparing the lemon thyme sorbet:
Put the leaf of gelatine in a bowl with cold water and let it soak for 5 minutes. Mix the sugar and water in a medium saucepan and bring it to a boil, when it reaches boiling point turn of the heat. Add the lemon thyme twigs and let them infuse the syrup for 10 minutes or so.
Add the gelatin leaf to the syrup and stir until it’s melted.
Let the mixture cool to room temperature (don’t make it go cold since it will set).
Add the lemon juice and milk and mix properly.
Pass the mixture through a sieve into a clean glass jug, discard the lemon thyme twigs.
Freeze in ice cream maker according to your ice cream makers instructions (probably around 30-45 minutes).

Desserts

Lemon Sorbet

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I got an ice cream maker at Christmas so I have slowly been experimenting with ice creams and sorbets when time permits. My first attempt was a rose-raspberry sorbet. It was alright but not spectacular. I will retry it in the summer as I suspect it could work nicely after a barbeque. My second attempt was lemon sorbet. I was making a pasta sauce (spicy meatballs and tomato) so I thought a lemon sorbet would be a great dessert and tie in nicely with the pasta.

This is my favorite recipe for lemon sorbet, the addition of gelatin makes the sorbet a bit less icy and more smooth. The addition of milk makes it a touch more creamy again and gives it a nice snowy white color. I reckon it makes about 600 ml or so, should be enough for about four people.

Ingredients for the lemon sorbet:
1 leaf of gelatine
150 ml caster sugar
100 ml water
100 ml freshly squeezed lemon juice (about 3-4 small lemons, I used a little bit more than 100 ml since I don’t like my lemon sorbet too sweet)
100 ml whole milk

Preparing the lemon sorbet:
Put the leaf of gelatine in a bowl with cold water and let it soak for 5 minutes. Mix the sugar and water in a medium saucepan and bring it to a boil, when it reaches boiling point turn of the heat.
Add the gelatin leaf to the syrup and stir until it’s melted.
Let the mixture cool to room temperature (don’t make it go cold since it will set).
Add the lemon juice and milk and mix properly.
Freeze in ice cream maker according to your ice cream makers instructions (probably around 30-45 minutes).