Try these Sorbet Recipes…..
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.