This recipe is perfect for the Christmas holidays when we are served with richly delicious food. We need to clean our palate for the next course and this refreshing sorbet is just the business.
Below is a recipe which can be made a few days before Christmas.
2 tbsp lemon rind, grated finely
1 tbsp lime rind, grated finely
1 cup caster (fine) sugar
2½ cup water
½ cup fresh lemon juice
¼ cup fresh lime juice
1 egg white (from a large egg) :); Please read the method of preparation before assembling.
Method of Preparation:
To make the lemon and lime to be juicier, play with them with your palms, Roll them, tap them, flick them, etc. Then wash them thorough to remove any sign of wax. Grate the rinds to use as required and cut in half and juice.
Heat a medium size saucepan over high temperature.
Add the lemon and lime rinds with the sugar and water.
Stir until the sugar is dissolved.
Bring to a boil and then lower down the heat and simmer for five minutes with stirring.
Pour this mixture into a heat-proof container and leave to cool down to a room temperature.
Stir in the lemon juice as well as the lime juice.
Pour the sorbet mixture into a tin loaf pan, cover tightly with aluminium foil or cling film and leave in the freezer for at least 3 hours or preferably overnight.
Cut up the set sorbet into pieces and put them in a food processor with the egg white. Blend until smooth.
It is officially summer in the UK. Though there is still the occasional nip in the air, well that is UK weather for you, it can now get really hot and some cooling is needed.
What is better than a tasty chilling raspberry sorbet?!!!
Below is a recipe that can be followed easily. The recipe is from Kenwood. And it shows two ways of making the sorbet. First is rather manual and with more steps to follow, though not that hard to do, and second is by using an ice-cream maker.
Either way you’ll have a refreshing raspberry sorbet.
500g fresh raspberries 200ml cold water 125g caster sugar
Put the raspberries into the blender with half of the water and mix until smooth on a medium speed. Strain through a fine sieve into a deep bowl.
Put the remaining water into a pan with the sugar and heat, stirring until the sugar dissolves. Allow the syrup to cool.
Stir the syrup into the raspberry purée then pour into a container. Cover and freeze for 45 minutes, then scoop the mixture back into the blender jug and give a few pulses to break up the crystals.
Repeat twice then leave to freeze solid.
About 30 minutes before serving, transfer the sorbet to the refrigerator so the sorbet can be scooped easily.
Alternatively, if you have an ice-cream maker, you can make the sorbet in it without having to blend it during the freezing stages.
Hot Chocolate Fudge Cake with Vanilla Ice Cream, photo by JMorton
Hot Chocolate Fudge Cake
175g Self raising flour
2 Tbsp Cocoa Powder
1 Tsp Bicarbonate soda
150g Caster sugar
2 eggs, beaten
150 ml Sunflower oil
150 ml Semi skimmed milk
2 Tbsp Golden syrup
For the Coating and filling
75g Unsalted butter
175g Icing Sugar
3 Tbsp Cocoa Powder
Drop of Milk
Method of Preparation:
Pre-heat oven to 180ºC/350F/Gas Mark 4. Grease and line two 18cm (7 inch) sandwich tins.
Sieve the flour, cocoa and Bicarbonate of Soda into a bowl. Add the sugar and mix well.
Make a well in the centre and add the syrup, eggs, oil and milk. Beat well with electric whisk until smooth.
Spoon the mixture into the two tins and bake for 25 – 30 minutes until risen and firm to the touch. Remove from oven, leave to cool before turning out onto a cooling rack.
To make your butter icing, place the butter in a bowl and beat until soft. Gradually sift and beat in the icing sugar and cocoa powder then add enough milk to make the icing fluffy and spreadable.
If the cake has risen a little to high then use a serrated knife to even off the top, now sandwich the two cakes together with the butter icing and cover the sides and the top of the cake with more butter icing.
Serve hot with a scoop or two of vanilla ice-cream.
I am a bit of an ice-cream aficionado. I love ice-cream with a passion. And I can say quite easily that pineapple ice-cream is one of the creamiest, and yet it has a very refreshing flavour. It will cool you down on a hot summer’s day. It will leave your taste buds tingling for more.
Not only that pineapple has a very distinct smell. It is sweetly fragrant that you would know instinctively to be full of vitamin C.
Without further ado, here are the ingredients:
8 cups fresh whole milk (although it is ok to use semi-skimmed milk as well. Also if you do not have fresh milk, you can substitute 4 cups of evaporated milk and 4 cups of water instead.) 3 cups evaporated milk or double cream 2 tsp vanilla extract 1 cup sugar 2 cups pineapple chunks, blended till smooth.
Method of preparation:
Combine the whole milk with the evaporated milk, vanilla and just half a cup of sugar. Beat thoroughly to mix.
Transfer to a freezeable container amd freeze until nearly frozen.
Beat again with a mixer.
Stir in the crushed pineapples and the rest of the sugar.
Though It is rather cloudy today, just a couple of days ago, it was sweltering. I was thinking then that I could do with a good dollop of ice-cream, or chocolate sorbet in particular.
Being optimistic by nature, I am hoping for more warm weather and I have just the best ‘yummy for a hot tummy’ recipe, that is easy to follow, which will yield a fantastic sorbet.
Chocolate Sorbet Recipe
200g caster sugar 50g cocoa 600ml water 50g dark chocolate, chopped finely 1 tsp vanilla extract Method of preparation:
In mixing bowl, put in the sugar, with it sift in the cocoa and stir.
Boil the water using a medium size saucepan.
Whisk in the sugar and cocoa.
Leave to simmer for 5 minutes; ensure to give it a whisk occasionally.
Remove from the heat and stir in the chocolate and vanilla until the chocolate has melted.
Cool the mixture, then put in the fridge for several hours until chilled.
To make the sorbet, you can use an ice-cream machine, just follow the instruction from the booklet that goes with your machine.
Pour the mixture into a freezeable plastic container and freeze. To prevent ice crystals to form, the ice-cream must be whisked several times as it freezes. Whisk to break down the ice crystals, then freeze for 1 hr. Whisk and freeze again one more time, then leave until completely frozen.
Serve with fruits or a lovely creamy cakes like the above photo.