Bellini BTICM150 - Sorbet Recipes; Yoghurt Recipes

11
Sorbet Recipes
Lemon sorbet
1 large lemon
300ml boiling water
1 cup sugar
1 egg white, lightly whisked
Using a vegetable peeler, remove a thin layer
of rind from the lemon and add the rind to the
boiling water.
Allow to infuse for 30 – 40 minutes, strain.
Add the sugar and egg white and stir to combine.
Pour into the freezer canister and allow to churn
and freeze.
Strawberry sorbet
1⁄2 cup sugar
1 cup water
2 & 1⁄2 cups fresh strawberries, pureed
2 teaspoons lemon juice
Combine sugar and water in a small saucepan.
Heat to boiling point and allow to simmer until
sugar dissolves. Remove from heat and allow to
cool completely.
Add strawberries and lemon juice.
Pour into the freezer canister and allow to churn
and freeze.
Citrus sorbet
1 small orange
1 small lemon
1 lime
400ml boiling water
1 & 1⁄2 cups sugar
2 egg whites, lightly whisked
Using a vegetable peeler, remove a thin layer of
rind from the orange, lemon and lime. Add rind
to the boiling water and allow to infuse for 30
minutes.
Strain and add the sugar and egg whites.
Pour into the freezer canister and allow to churn
and freeze.
Yoghurt Recipes
Frozen yoghurt
2 × 200g tubs yoghurt, plain or avoured
200ml milk
1⁄4 cup castor sugar
2 egg yolks
pinch salt
Thoroughly combine all ingredients. Pour into the
freezer canister and allow to churn and freeze.
Note: Up to 1⁄2 cup chopped fresh or
canned fruit can also be added for a
chunkier yoghurt.