Watermelon Sorbet: Ingredients (Serves 4)

Watermelon sorbet
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.
Lemon and passionfruit sorbet

Ingredients 2 cups water cup caster sugar 1 tsp lemon zest cup lemon juice cup passionfruit pulp Method Place water, sugar and lemon zest in a heavy pot and boil for 10 minutes. Allow this to cool, then stir in the lemon juice and passionfruit pulp. Place in an icecream maker or churn by hand. Churn every hour for a couple of hours, breaking up the solid crystals, then spoon into a plastic container and seal tight.
Peach julep sorbet

Ingredients 6 (1kg) ripe peaches 1/3 cup (80ml) lemon juice 2 tbs finely chopped mint leaves 160ml brandy (optional) 425ml sorbet sugar syrup Method Cut a cross in top of each peach then blanch peaches in a large saucepan of boiling water for 20-30 seconds. Remove with a slotted spoon and refresh in a bowl of iced water. Drain. Peel skins. Place skins in a small bowl with lemon juice for 20 minutes or until colour seeps from skins. Remove skins, squeezing juices into bowl, then discard, retaining juice. Halve peaches and remove stones. Process peach flesh in a food processor for 2 minutes or until smooth. Add mint, brandy, sorbet sugar syrup and colour-infused lemon juice and process for 30 seconds or until well combined. Freeze mixture, following basic sorbet recipe instructions (step 4, page 122). Serve scoops in small bowls.
Meyer Lemon Sorbet

Ingredients 1 cup sugar 1 cup water 1 cup freshly squeezed juice from meyer lemons (about 3-4 lemons) 2 teaspoons fine lemon zest Method 1 In a small saucepan on medium high heat, make a simple syrup by heating sugar and water until the sugar has completely dissolved. Remove from heat and let cool. Mix in the lemon juice and zest. Chill, either in the refrigerator, or by placing in a metal bowl over an ice bath. 2 Once the mixture has thoroughly chilled, freeze in your ice cream maker according to the manufacturer's instructions. If you don't have an ice cream maker, you can pour the mixture into a shallow pan and freeze in your freezer until semisolid. Then take a fork and fluff it up, returning it the the freezer to freeze firm. Then put in a food-processor or blender to process until smooth. Place sorbet in an airtight container and freeze until ready to serve. 3 Scoop out preferably with a melon-baller. Garnish with mint. Makes 2 1/2 cups.
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.
Blood Orange Basil Mint Sorbet Recipe

Ingredients 1 cup water 1 cup sugar 2 cups blood orange juice 1/2 cup packed basil leaves 1/2 cup packed mint leaves 3 tablespoons fresh lime juice 2 tablespoons orange liqueur* (such as Cointreau or Grand Marnier) Method Combine the water and sugar in a small saucepan. Bring to a boil and cook until the sugar has dissolved. Remove from heat and add the blood orange juice, basil and mint. Let steep for about 5 minutes. Add the lemon juice and strain into a bowl. Chill completely. Stir in the liqueur and freeze mixture in your ice cream machine according to manufacturer's instructions. Once the sorbet is frozen, transfer to 1-quart container and store tightly sealed in the freezer for a few hours until firm. Makes approximately 1 quart. *The liqueur can be omitted from the recipe, if desired, but it is recommended to keep the sorbet from getting too hard and icy.
Rhubarb Ginger Sorbet

Ingredients 2 pounds rhubarb stalks, trimmed (remove any leaves) and cut into 1-inch-long pieces (about 7 cups) 1 2/3 cups sugar 2 (or more) T peeled fresh ginger, sliced thin 1 vanilla bean, cut lengthwise Sorbet Scrape vanilla seeds from bean halves with a knife and put in a saucepan along with the two halves of the bean. Add rhubarb, 1 2/3 cups sugar and ginger. Mix and let stand to macerate for 30 minutes. Cook over low heat, stirring occasionally, until rhubarb releases some liquid; about 10-15 minutes. Increase heat to medium and cook until rhubarb is very tender, about 10-15 minutes. Let cool (can be refrigerated and finished later). Remove vanilla bean halves. Puree in batches in a blender. Freeze in ice cream maker according to instructions. Store in freezer. Let soften briefly before scooping. Serve with strawberries
Blueberry and banana sorbet recipe

Ingredients 150g sugar juice of half a lemon 550g blueberries 1 banana Method First make a syrup. To do this, dissolve the sugar in 150ml of water by slowly bringing it to the boil, then add the lemon juice. Simmer for five minutes until slightly viscous then strain and cool. Wash the blueberries and put them in a blender with the cooled syrup and all the other ingredients. Blend to a pure, then strain. Churn in an ice-cream machine until firm, or follow the still-freezing method. Put in a sealed container and cover the top of the sorbet with waxed or grease-proof paper. Transfer to the freezer until needed.
Pink Grapefruit Sorbet Recipe

Recipe Ingredients 1 1/2 cups sugar 1 3/4 cups water 1 tbs. grated grapefruit zest 1 1/4 cups freshly squeezed pink grapefruit juice 1/4 cup lemon juice 1 egg white Cooking Instructions Combine sugar, grapefruit zest and water in a medium sauce pan and bring to a boil. Remove from the heat when the sugar has dissolved. Add the pink grapefruit juice and lemon juice. Transfer sorbet mix to a storage container and refrigerate for six hours. Add lightly beaten egg white to mixture and combine thoroughly. Freeze sorbet mixture in a ice cream maker according to manufacturers instructions. Place sorbet in a sealed container and place in the freezer for 2 hours before serving.
Pineapple Coconut Sorbet

Ingredients 1/2 cup lite coconut milk 1/2 cup sugar 3 1/4-inch-thick slices peeled fresh ginger, crushed 1 pineapple (about 3 1/2 pounds), peeled, cored and cut into chunks 2 teaspoons lime juice Directions Combine coconut milk, sugar and ginger in a small saucepan. Bring to a simmer over medium heat. Simmer for 1 1/2 minutes. Remove from heat and let stand for 20 minutes. Strain into a large bowl. Place pineapple in a food processor and process until smooth. Add the pineapple puree to the coconut milk mixture and whisk until blended. Whisk in lime juice. Cover and refrigerate until chilled, about 1 hour. Pour the pineapple mixture into an ice cream maker and freeze according to manufacturer's directions. (Alternatively, freeze mixture in a shallow metal pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth.) Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours. Serve in chilled dishes.

Watermelon Sorbet: Ingredients (Serves 4)

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Watermelon Sorbet: Ingredients (Serves 4)

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Watermelon sorbet

Lemon and passionfruit sorbet

Peach julep sorbet

Meyer Lemon Sorbet

Blood Orange Basil Mint Sorbet Recipe

Rhubarb Ginger Sorbet

Blueberry and banana sorbet recipe

Pink Grapefruit Sorbet Recipe

Pineapple Coconut Sorbet

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