Springlane Emma - Sorbet Making Guide

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BASIC RECIPE SORBET
Vegan strawberry ice cream
Finely puree strawberries with a hand
mixer. Scoop out only the hardened
upper layer of cream from the coconut
milk tins, adding this and the remai-
ning ingredients to the puree. Com-
bine well, pour into canister and sta
cycle. Serve sprinkled with desiccated
coconut.
1 ripe mango
1 cup natural yogu
200 ml coconut milk
2-3 tbsp. sugar
2-3 tbsp. shredded coconut
Peel, remove pip from mango and
puree. Combined with remaining
ingredients, pour into canister and sta
cycle.
600-700 ml fruit puree/fruit juice
75-100 g sugar (adjusted to fruit type)
1 egg white
Sorbet can be made from viually any fruit or fruit juice, e.g. raspberries, apri-
cots, melons, kiwis etc. Sorbet must be mixed constantly while freezes to prevent
any crystals from forming. Sorbets do not always have to be served as a sweet.
A tomato or a Campari-orange sorbet make for an interesting break between
courses. Adding a scoop of sorbet to a glass of champagne is especially delicious.
400 g strawberries
2 tins coconut milk (do not shake)
4 tbsp. lemon juice
120 g agave syrup
desiccated coconut
Mango-coconut ice cream
Combine ingredients, pour into canis-
ter and sta cycle. For an added touch,
1 tbsp. liqueur, cognac etc. may be
added. When using tinned fruit such
as pineapple, generally, sugar can be
omied.