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FROZEN

12 OUTSTANDING RECIPES TO PULL OUT AND KEEP

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.

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About Delicious Magazine

Fire up the barbecue, our globetrotting August issue has burger recipes everyone will love and a spicy North African lamb from Berber & Q. Gather hungry friends for our summer menu from Provence, Olia Hercules’ recipes from Georgia and Azerbaijan, and Eleonora Galasso’s casual Italian supper. GBBO stars feature, too, with Martha Collison’s great bakes and Chetna Makan’s Indian street food. Plus, chill out with our no-cook midweek meals and a pull-out special of frozen desserts.
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