Preparation info

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Appears in

Rhodes Around Britain

By Gary Rhodes

Published 1994

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Sorbets are also known as water ices. They are good as a light pudding or to serve between courses as a palate cleanser. All you need is to mix equal quantities of stock syrup and fruit purée, exactly as the fruit ice-creams, but without the crème fraîche.

For example, 300 ml (10 fl oz) each of stock syrup and an apple purée mixed together and turned through an ice-cream maker will produce a simple sorbet. This, of course, can be improved by adding a squeeze of lemon juice to enrich the taste and some cider or calvados to make it even stronger.

All sorbets can be made and varied in this way. A raspberry sorbet can be really tasty with a little raspberry liqueur added in place of some of the stock syrup.

These sorbets can be used as a main item for puddings. How does a pear sorbet with chocolate sauce and fresh thick cream sound?