Blueberry & Vodka Sorbet

450g Blueberries

600ml water

200g caster sugar

50ml vodka

Place the blueberries, sugar and water into a heavy based saucepan. Heat the mixture until all the sugar has dissolved (stirring on a regular basis), then bring to the boil for 3 minutes and then simmer for a further 5 minutes. Allow the liquid to cool, and then place the mixture into a blender and whizz until smooth.  Carefully strain the mixture discarding the skins and seeds.  Chill for 2 – 4 hours until completely cold.   Stir in the vodka. Either add contents to a ice cream/sorbet machine as per instructions or place into a plastic container, freeze for 2hours and stir (this breaks up the crystals) return to the freezer and repeat this 2 more times.

Lemon & Lime Sorbet

4 lemons, 1 Lime

650ml water

200g caster sugar

30ml vodka (optional – however a smoother sorbet will be achieved)

Remove the zest from 2 of the lemons using a vegetable peeler.  Then extract the juice from all the lemons and lime and place with the zest, sugar and water into a heavy based saucepan. Heat the mixture until all the sugar has dissolved (stirring on a regular basis), then bring to the boil for 3 minutes and then simmer for a further 5 minutes. Allow the liquid to cool.  Carefully strain the mixture discarding the zest.  Chill for 2 – 4 hours until completely cold.   Stir in the vodka. Either add contents to a ice cream/sorbet machine as per instructions or place into a plastic container, freeze for 2hours and stir (this breaks up the crystals) return to the freezer and repeat this 2 more times.

Low fat Chocolate Sorbet – Dairy FREE!

Serves 4 generous portions cals per serving approx 175 kcals and only 3.5% fat!

1 Red pot cocoa powder

2 Blue pots caster sugar

500ml (2 Red pots) boiling water

½ tsp vanilla essence

1 tbs of brandy or cointreau (optional)

Place the cocoa & sugar in a bowl.  Slowly add the boiling water (mixing all the time) until all lumps have dissolved.  Allow to cool completely and add the vanilla essence & alcohol.

Pour into a plastic container, complete with lid and freeze for 2 hours, then stir thoroughly, re-freeze for a further 2 hours stir again and then freeze until needed.