Springlane Emma - Sorbet Variations

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Strawberry sorbet
375 g strawberry
1 tbsp. lemon juice
1 egg white
3-4 tbsp. sugar
100 ml apple juice
Puree ingredients, pour into canister
and sta cylce.
Blackcurrant sorbet
650 ml blackcurrant puree
juice of 1 lemon
70 g sugar
2cl Crème de Cassis
1 egg white
Sieve the puree and combine with
lemon juice, sugar and liqueur. Fold in
the egg white, pour into canister and
begin cycle.
Eldelower sorbet
600 ml water
250 g icing sugar
8-10 eldelower bunches
juice of 1 lemon
1 egg white
Heat water and sugar to make sugar
syrup. Wash eldelower, shake dry and
leave to steep in the sugar syrup for
approx. 30 mins. Sieve syrup, add lemon
juice and leave to cool. Pour the elder-
flower syrup and egg white into canis-
ter and sta cycle. Serve with seasonal
fruit (e.g. blackcurrants, strawberries)
and fried eldelower.
Champagne-basil sorbet
1 bunch basil
125 g sugar
250 ml dry white wine
125ml champagne
juice of 1 lemon
1 egg white
Puree basil with 100ml of the white
wine, leave to stand ½ hour. Heat the
sugar with the rest of the wine. Sieve
basil puree. Combine with sugar syrup,
champagne, lemon juice, egg white,
pour into canister and begin cycle. Ser-
ve as a staer or as a break between
courses.