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Lemon Sorbet
Ingredients Caster sugar 175g
Water 175mL
Juice from half a medium size orange
Lemon juice 100mL
Egg white from half a medium size egg
Method
• Add sugar and water in a saucepan and heat gently, while stirring, until
the sugar has dissolved. Bring the mixture to the boil and allow to boil for
1 minute. Remove from heat and allow to cool. Then add the orange and
lemon juice and stir to combine.
• In a separate bowl, whisk the egg white until almost stiff and then stir into the
citrus mixture. Cover the mixture with cling wrap and chill in the refrigerator
for at least 4 hours.
• With the paddle rotating, pour the mixture through the chute into the inner
bowl of the ice cream maker. Leave the machine churning until the mixture
has reached the desired consistency.
Berry Sorbet
Ingredients Water 1¾ cups
Caster sugar 1 cup
Salt Pinch
Raspberries and/or strawberries 3 cups (fresh or frozen)
Method
• If using fresh fruit, wash and cut into pieces.
• Add sugar and water in a saucepan and stir over low heat until the sugar
has dissolved. Bring the mixture to the boil and allow to boil for 1 minute.
Remove from heat and add the salt and berries, stirring to combine. (If using
fresh berries, leave them in the syrup for a few minutes to soften.)
• Using a stick mixer, blend the berry mixture until smooth. To remove the seeds,
strain half the mixture through a fine sieve, using a spatula to pass it through
the strainer. Discard the seeds, then strain the remaining mixture the same
way. Cover with cling wrap and chill in the refrigerator for at least 4 hours.
• With the paddle rotating, pour the mixture through the chute into the inner
bowl of the ice cream maker. Leave the machine churning until the mixture
has reached the desired consistency.
Recipes (Cont.)
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