Summer Sorbet Recipes

Zingy Orange Sorbet Recipe

Ingredients

• 150g Caster Sugar
• 225ml Water
• 4 Oranges, Juiced (plus grated rind from 2)
• 1 Lemon, Juiced

Method

1. Wash and dry the oranges.
2. Grate the rind off two of the oranges and set aside.
3. Place the water and sugar in a saucepan and heat up.
4. Once the sugar has dissolved, add the rind to the mixture and leave to boil for 5 minutes.
5. Add the orange and lemon juice to the pan, remove from the heat and strain to remove the rind.
6. Place the mixture into your ice cream/sorbet maker and leave to churn for 30 minutes or until the required consistency is achieved.
7. Serve in generous scoops.
   Note: If making in advance, you will need to leave the frozen sorbet to defrost for 20-30 minutes before it is soft enough to serve.

How to Make Sorbet In the Freezer You don't need an ice cream maker to make sorbet, but the texture of the finished sorbet will not be as smooth without one. Place the mixture in a container and pop it in the freezer for 3-4 hours. Mix the sorbet regularly with a fork as it freezes, or process it in a food processor once frozen. Strawberry Sorbet Ingredients 4 Tbsp Caster Sugar 250g Strawberries 200 ml Water ½ Lemon, Juiced ¼ Sachet Agar-Agar, Vegetarian Gelatine 4 Tbsp Sweetener, Canderel* Method Place the water, sugar and sweetener into a saucepan. Bring it to the boil over a low heat, stirring frequently for 5 minutes. Remove from the heat and set aside to cool. Meanwhile, purée the strawberries in a blender (or mash by hand). Sieve the strawberries to remove the pips then add to the cooling sugar water along with the juice of half a lemon. Melt the gelatine in a bowl with 1 tsbp water, then add to the sugar water mixture in the saucepan and stir until all ingredients are combined into one smooth liquid. Place the mixture into your ice cream/sorbet maker and leave to churn for 20 minutes or until the required consistency is achieved. Serve in generous scoops. How to Make Sorbet In the Freezer You don't need an ice cream maker to make sorbet, but the texture of the finished sorbet will not be as smooth without one. Place the mixture in a container and pop it in the freezer for 3-4 hours. Mix the sorbet regularly with a fork as it freezes, or process it in a food processor once frozen. Sweet Lemon Sorbet Recipe Ingredients 568ml / 1 pint Water 170g / 6oz Caster Sugar 2 Large Eggs - whites only 4 Lemons, Juiced (plus grated rind) Method Place the water and sugar in a saucepan and place over a high heat. Once the sugar has dissolved, boil for 2 minutes then remove from the heat and pop in the fridge to cool. Add the grated lemon rind and lemon juice to the cooling sugar water and leave to infuse for 10 minutes. Strain the lemon mixture to remove the rind, and pop the mixture into your ice cream / sorbet maker or freezer. Once the mixture has started to crystallise and become more solid, beat the egg whites till they are stiff and fold into the mixture. Continue to freeze until the sorbet reaches the required consistency. Serve in generous scoops. If you would prefer a sour lemon sorbet, reduce the sugar and add a twist of lime. How to Make Sorbet In the Freezer You don't need an ice cream maker to make sorbet, but the texture of the finished sorbet will not be as smooth without one. Place the mixture in a container and pop it in the freezer for 3-4 hours. Mix the sorbet regularly with a fork as it freezes, or process it in a food processor once frozen.

Source
http://www.weightlossresources.co.uk/recipes/low_calorie/sorbet.htm