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SORBET
These delightful ices make ideal palate cleansers or
light desserts. The lightest sorbets are made using
Sorbet Syrup which can be prepared in advance.
Sorbets are water-based frozen desserts and will
thicken slightly during the churning process. They
will require further freezing to develop the traditional
sorbet texture.
SORBET SYRUP
½ cup sugar
2 cups water
1. Combine the sugar and water in a saucepan over
a medium heat. Stir until the sugar has dissolved,
then bring to the boil. Remove from heat and cool.
2. Pour syrup into sterilised bottles, seal and
refrigerate until required.
TANGY LEMON SORBET
3 cups prepared Sorbet Syrup
½ cup lemon juice
1 tablespoon finely grated lemon rind
2 egg whites
MANGO & ORANGE SORBET
2 cups prepared Sorbet Syrup
1 x 425g can mangoes, undrained
½ cup freshly squeezed orange juice
2 egg whites
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COCONUT LYCHEE SORBET
2 cups Sorbet Syrup
¾ cup light coconut milk
1 x 565g can lychees, drained
2 egg whites
PINE-MINT SORBET
2 cups Sorbet Syrup
1 x 440g can pineapple pieces, undrained
1 tablespoon sweet mint sauce
2 egg whites
QUICK FRESH FRUIT SORBET
3 cups fresh fruit puree
¼ cup castor sugar
2 egg whites
(Suitable fruits: strawberries, raspberries, blackberries,
pineapple, pawpaw, kiwifruit, plums, peaches,
nectarines, apricots, pitted cherries, seedless grapes,
mangoes, tamarillos. Frozen fruits such as strawberries
and raspberries may also be used.)
METHOD FOR ABOVE RECIPES
1. Process all ingredients in a food processor or
blender on low speed until the mixture is smooth.
2. Place mixture into a pouring jug or bowl, cover and
refrigerate for 1-2 hours or until completely chilled.
3. Stir mixture before pouring into rotating Freezer
Bowl. Process until desired consistency is achieved.
FROZEN YOGHURT
These recipes have been created using natural low-
fat yoghurt. Traditional natural yoghurt will give a
stronger, more acidic flavour to the desserts. They can
be eaten as soft-serve yoghurt from the Freezer Bowl
or frozen if a firmer texture is desired.
APPLE AND CINNAMON FROZEN YOGHURT
2 cups natural low fat yoghurt
¼ cup milk
¼ cup cream
1 x 60g egg
½ cup sugar
1 cup cooked apple, chopped
½ teaspoon ground cinnamon
VANILLA FROZEN YOGHURT
2 cups natural low-fat yoghurt
½ cup milk
½ cup cream
1 x 60g egg
½ cup castor sugar
1 teaspoon vanilla extract
BUTTERSCOTCH FROZEN YOGHURT
2 cups natural low-fat yoghurt
½ cup milk
½ cup cream
1 x 60g egg
½ cup prepared Caramel Sauce
COCONUT HONEY FROZEN YOGHURT
2 cups natural low-fat yoghurt
½ cup milk
1 cup light coconut cream
1 x 60g egg
½ cup honey
BERRY FROZEN YOGHURT
2 cups natural yoghurt
½ cup milk
½ cup cream
1 x 60g egg
¼ cup sugar
½ cup berries (strawberries, raspberries,
blueberries)
METHOD FOR THE ABOVE RECIPES
1. Process all ingredients in a food processor or
blender on low speed until the mixture is smooth.
2. Place mixture into a pouring jug or bowl, cover and
refrigerate for 1-2 hours or until completely chilled.
3. Stir mixture before pouring into rotating Freezer
Bowl. Process until desired consistency is achieved.
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