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Watermelon Sorbet: Ingredients (Serves 4)
Watermelon Sorbet: Ingredients (Serves 4)
Ingredients (serves 4) 500ml (2 cups) water 215g (1 cup) caster sugar 1.2kg seedless watermelon, rind removed, coarsely chopped 2 egg whites Method Combine the water and sugar in a medium saucepan and stir over low heat for 5 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Boil for 5 minutes or until mixture thickens. Set aside for 30 minutes to cool. Meanwhile, place watermelon in the jug of a blender and blend until pureed. Strain puree through a fine sieve into a jug, pressing with the back of a spoon to extract as much liquid as possible (you should have about 600ml of watermelon juice). Add sugar syrup to watermelon juice and stir until well combined. Pour into an airtight container, cover and place in the freezer for 4-5 hours or until almost set. Roughly break up the sorbet with a metal spoon and transfer to the bowl of a food processor. Process briefly until sorbet is smooth and has a soft, icy texture. Return sorbet to container and place in the freezer for a further 4 hours or until firm. Remove from the freezer and repeat step 4. Return sorbet to the container and place in the freezer for a further 5 hours or until firm. Place the sorbet and egg whites in the bowl of a food processor and process until sorbet is pale and smooth. Return to the container and place in the freezer for a further 4 hours or until almost firm. Scoop into serving glasses or bowls and serve immediately.
Berry sorbet
Ingredients 12 cup lime juice 2 tablespoons grenadine syrup, or 2 tablespoons water plus 1 tablespoon sugar 1 package (300 g) frozen unsweetened raspberries, thawed 1 package (300 g) frozen unsweetened strawberries, thawed Method 1. In medium saucepan, bring lime juice, grenadineor water and sugarto boil over moderate heat. Cook about 1 minute or until sugar dissolved. 2. In food processor, whirl raspberries and strawberries for 30 seconds or until pured. Press fruit through a fine sieve to eliminate seeds. You should have 2 cups of pure; if not, add enough water to make 2 cups. 3. Stir pure into syrup until well combined. Pour mixture into a 20 20 5 cm pan, cover with plastic wrap and freeze for 2 hours or until centre almost frozen. Remove from freezer, beat until smooth. Return to freezer for 45 minutes, then beat again until smooth. Freeze 2 to 3 hours before serving.
Raspberry sorbet
Created by Gabriel Gat Ingredients 500 g raspberries Juice of 2 oranges Juice of 1 lemon 1 1/2 cups sugar Preparation In a food processor blend raspberries to a pure with the lemon and orange juice and sugar. Strain to discard raspberry seeds. Pour the preparation into an ice-cream machine and when the sorbet is ready, transfer it to a pre-chilled mould and place in the freezer. If you don't have an ice-cream maker, place preparation in a stainless-steel bowl in the freezer. When the pure starts to set, whisk if for 10 to 15 seconds and return to freezer. Repeat this procedure until the pure is too hard to whisk. The whisking lightens the sorbet and prevents large ice crystals from forming.