Lemon Sorbet; Strawberry Sorbet; Citrus Sorbet - Mistral Igloo Manual

Sorbet Recipes

Lemon sorbet

1 large lemon
300ml boiling water
1 cup sugar
1 egg white, lightly whisked
Using a vegetable peeler, remove a thin layer of rind
from the lemon and add the rind to the boiling water.
Allow to infuse for 30 – 40 minutes, strain.
Add the sugar and egg white and stir to combine.
Pour into the freezer canister and allow to churn and
freeze.

Strawberry sorbet

⁄ cup sugar
1
2
1 cup water
2 ⁄ cups fresh strawberries, pureed
1
2
2 teaspoons lemon juice
Combine sugar and water in a small saucepan.
Heat to boiling point and allow to simmer until sugar
dissolves. Remove from heat and allow to cool
completely.
Add strawberries and lemon juice.
Pour into the freezer canister and allow to churn and
freeze.

Citrus sorbet

1 small orange
1 small lemon
1 lime
400ml boiling water
1 1 ⁄ cups sugar
2
2 egg whites, lightly whisked
Using a vegetable peeler, remove a thin layer of rind
from the orange, lemon and lime. Add rind to the
boiling water and allow to infuse for 30 minutes.
Strain and add the sugar and egg whites.
Pour into the freezer canister and allow to churn and
freeze.
Yoghurt Recipes
Frozen yoghurt
2 × 200g tubs yoghurt, plain or flavoured
200ml milk
⁄ cup castor sugar
1
4
2 egg yolks
pinch salt
Thoroughly combine all ingredients. Pour into the
freezer canister and allow to churn and freeze.
Note: Up to ⁄ cup chopped fresh or canned
1
2
fruit can also be added for a chunkier yoghurt.
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