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Fruit Sorbets
Preparation info
- Serves
4–8
- Difficulty
Easy
Appears in
By Gary Rhodes
Published 1995
Sorbets are a light and refreshing alternative to ice-cream. They are good to have as a middle course palate cleanser or as a dessert.
You can use any soft fruits you like – strawberries, raspberries, pineapple, mango, melon – and whichever stock syrup you prefer.
Ingredients
225 g 8 oz 150 ml 5 fl oz
Method
Simply mix the fruits with the syrup and blitz in a blender, then push through a sieve. You now have a fruit syrup. Add the lemon juice to this to help lift the flavours. Churn in an ice-cream machine for 20 minutes and freeze, or turn into a freezer tray and place in the freezer, stirring and turning every 20–30 minutes until frozen.