Lemon Sorbet
- juice of an orange
- 175 cc (6 1⁄4 fl. oz.) fresh lemon juice
- 300 cc (10 3⁄4 fl. oz) syrup (for syrup see ingredients)
- 1 egg white
Stir the lemon and orange juice through the syrup, mixing thoroughly. Beat the egg white until almost stiff and stir in the mixture. Make sure that all the ingredients are thoroughly mixed. Preparation time: 25 – 35 minutes.
Kiwi Sorbet
- 250 g (9 oz.) fresh peeled kiwifruit
- 2 tablespoons lemon juice
- 150 cc (5 1⁄3 fl. oz.) syrup (for syrup see ingredients)
Purée the kiwifruit together with the lemon juice and the syrup. Make sure that all the ingredients are thoroughly mixed. Preparation time: 25 – 35 minutes.
Strawberry Sorbet
You might make extra purée and use it as a sauce under the sorbet. A fresh mint spring makes a pretty garnish.
Makes about 3 1/2 cups
- 2 pints strawberries, washed and hulled
- 1 cup plus 2 tablespoons superfine sugar
- 1/4 cup fresh lemon juice
Purée the strawberries in a food processor. You should have about 3 cups. Stir in 1 cup of the simple syrup and the lemon juice. Taste and add remaining syrup if necessary. Pour the mixture into the bowl of the ice cream machine and freeze.