delicious.
THE COLLECTOR’S EDITION
BEAUTIFUL ON SO MANY LEVELS Frozen lemon and blueberry mousse cake, p10
THESE STRIPES ARE STARS Peach melba smoothie lollies, p9
THE BEST OF FIRE AND ICE Chocolate, peanut butter and caramel bombe Alaska, p10
FOR GROWN-UPS Watermelon, vodka and herb granita, p15
THE TASTE OF PARADISE Dairy-free pineapple and coconut sundaes, p9
CALL THE CONE HOTLINE Blackberry, raspberry and mango sorbets, p8
THE TECHNIQUE
Making sorbets
The sugar syrup is the key to a sorbet’s smooth texture. Our three recipes here use a 1:1 ratio of sugar to water, which gives a smooth finish. Sugar lowers the freezing temperature of water – if the sugar content is too high, it won’t freeze at all. Churning is also important – without a proper churn the sorbet mixture might separate and freeze unevenly.
Sorbets will keep for up to a month in the freezer, in an airtight plastic lidded container, to help avoid freezer burn. If you don’t have an ice cream machine, freeze sorbet in a plastic container for 1 hour, then whizz in a food processor. Freeze and whizz again at 30-60 minute intervals 3-4 more times, then leave until it’s completely frozen.
Mango sorbet
SERVES 6-8. HANDS-ON TIME 15 MIN, PLUS COOLING AND OVERNIGHT FREEZING
FOOD TEAM’S TIPS
If you’re a big fan of lime, grate the zest of the lime too, then add it with the juice in step 2. Take the sorbet out of the freezer 5-10 minutes before scooping.
• 250g caster sugar
• 2 mangoes, skinned, stoned and chopped
• Juice 1 lime
1 Put the caster sugar in a pan with 250ml water and bring to a simmer, stirring occasionally, until all the sugar has dissolved. Set aside to cool.
2 Put the mangoes in a small food processor with the lime juice and whizz to a smooth paste (or put in a jug and whizz with a stick blender), then pour into a medium mixing bowl. Add the cooled sugar syrup and mix until well combined. Churn in an ice cream machine until smooth (or see The Technique: Making Sorbets), then put in a tub and leave in the freezer overnight until solid.
PER SERVING (FOR 8) 158kcals, 0.1g fat (0.1g saturated), 0.4g protein, 38g carbs (37.9g sugars), trace salt, 1.7g fibre
Raspberry sorbet
SERVES: 6-8. HANDS-ON TIME 15 MIN, PLUS COOLING AND OVERNIGHT FREEZING
FOOD TEAM’S TIPS
Use defrosted frozen raspberries if you can’t find fresh or when they’re not in season. Take the sorbet out of the freezer 5-10 minutes before scooping.
• 250g caster sugar
• 400g raspberries
• Juice 1/2 lemon
1 Put the caster sugar in a pan with 250ml water and bring to a simmer, stirring occasionally, until all the sugar has dissolved. Set aside to cool.
2 Put the raspberries in a food processor with the lemon juice and whizz to a smooth puree (or put in a jug and whizz with a stick blender). Push the puree through a fine sieve into a medium mixing bowl using the back of a spoon (discard the seeds). Add the cooled sugar syrup to the berry liquid and mix until well combined. Churn in an ice cream machine until smooth (or see The Technique: Making Sorbets), then set in the freezer overnight until solid.
PER SERVING (FOR 8) 141kcals, 0.1g fat (0.1g saturated), 0.7g protein, 33.5g carbs (33.5g sugars), trace salt, 1.7g fibre
Blackberry sorbet