Hope through Homes. Fourth course: Sorbets

Trio of sorbets: Strawberry, Lemon and Peach & Brandy sorbet.

Sorbets are to me better than icecream.

I think having a lemon tree in the back yard helped to inspire many a lemon sorbet recipe in my youth, and to this day sorbet always trumps icecreams for me.
Not just because they don't have that heaviness and creaminess, but because they are so easy to make without a churner and deliver the most refreshing flavours.

For palate cleansers you want to stick to light acidic flavours, and not bold ones which leave flavours on the palate rather than neutralize them.

Strawberry and Lemon Sorbets

Sugar syrup

500 g boiling water
500 g sugar
Juice of 1 lemon

Mix and heat until sugar dissolves.

Strawberry sorbet
450 g fresh strawberries
375 ml sugar syrup
Lemon juice to taste


Ice cream churner:
Blend together and then sieve to remove seeds.
Churn in an icecream machine until slushy, then remove to a container and freeze overnight, or until solid.

Frozen strawberries:
Freeze the strawberries until hard, and then blend in a smoothie machine with the sugar syrup. Add lemon juice to taste  then freeze until solid.

Still frozen:
Blend together and then sieve to remove seeds.
Freeze until solid, and then blend with more syrup to make a slush, and then freeze overnight until firm enough to scoop.

Lemon sorbet

Rinds of 3 lemons
375 ml sugar syrup
Juice of 5 lemons125 ml water

Ice cream churner:
Add these peel of 3 lemons to the sugar syrup, and bring to the boil.
Leave to cool and strain.
Add the juice of the 5 lemons and the water and churn in an icecream machine until slushy.
Remove to a container and freeze overnight, or until solid.

Still frozen:
Make as above.
Freeze until solid, and then blend with more syrup to make a slush. Freeze overnight until firm enough to scoop.

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