400 g of caster sugar
0,9 l of water
Juice from 6 oranges
Finely grated rind of 2 lemons
Juice from 1 lemon
- Place sugar and 225 ml of water in a saucepan and bring to boil, stirring occasionally to allow the sugar to dissolve. Let it boil for 2 minutes.
- Remove the saucepan from the heat and pour the sugar water into a bowl. Place the bowl in cold water bath and add the remaining water, stir.
- Add the lemon and orange juice and rinds.
- Place the mixture in the ice-cream maker for about 20 minutes. Decorate with mint leaves (if you prefer) and enjoy!
SEA BUCHTHORN SORBET
Sugar 125 g
Frozen sea buckthorn 300 g
Water 125 g
- Put water and sugar into a pan. Bring to boil (no need to stir).
- Take the pan from the stove and add frozen berries. Let it stand for 10 minutes.
- Use either an immersion blender or just a blender to blend the mixture nice and smooth (seeds don’t need to break). When texture looks more or less smooth use colander to remove the seeds.
- Place the mixture in the ice-cream maker for about 20 minutes. Enjoy straight away or place in the freezer to enjoy later.
LIME, MINT, AND GINGER SORBET
225 g granulated sugar
600 ml water
Leaves from 8 sprigs of fresh mint, plus extra to decorat 2.5 cm piece of root ginger, sliced
juice from 5 limes and finely grated zest of 1
Juice from 1/2lemon
1. Put the sugar and 225 ml of water in a small saucepan and gently bring to boil, stir occasionally allowing the sugar to dissolve. Boil for 2 minutes. Remove from the heat, stir in the mint leaves and ginger and leave to completely cool down – this gives the flavours a chance to work on the syrup. Strain the syrup and add the remaining water. Mix in the lime and lemon juice and lime zest.
2. Pour the mixture in the ice-cream maker for about 20 minutes. Enjoy straight away or place in the freezer to enjoy later.
If you don’t have an ice-cream maker pour the mixture into a broad, shallow plastic or stainless steel box and place in the freezer. During the freezing process make sure to stir the mixture well, at least 3 times. This helps to break up the crystals and keep the mixture smooth. Each time, return the sorbet to the freezer and repeat the process until the mixture is frozen.