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36
SORBETS
PEAR AND VANILLA SORBET
Makes approximately 1 litre
INGREDIENTS
¾ cup caster sugar
¾ cup water
1 vanilla bean, split and seeds scraped
900g soft pears
¼ cup lemon juice
1 small egg white, lightly beaten
METHOD
1. Combine sugar, water and vanilla bean
and seeds in a saucepan over a low
heat. Cook, stirring, until the sugar has
dissolved. Increase heat and simmer for
2 minutes. Remove from heat and allow
to cool. Refrigerate until needed.
2. Peel and core pears. Blend or process
until pureed. Push mixture through a
sieve and discard pulp. You will need 1
½ cups liquid.
3. Discard vanilla bean and combine
vanilla sugar syrup, pear juice and
lemon juice into the ice cream bowl. Set
ice cream maker to desired setting and
churn.
4. Once mixture is frozen transfer to a
freezer safe container and freezer for up
to 1 week.
TIP
To make this recipe without using
the eggwhite we recommend
using the manual setting and
allow approximately 60 minutes
for churning. Mixture will make
approximately 700ml sorbet once
churned.
RASPBERRY SORBET
Makes approximately 1 litre
INGREDIENTS
¾ cup caster sugar
¾ cup water
300g frozen raspberries
1 tablespoon lime juice
1 small egg white, lightly beaten
METHOD
1. Combine sugar and water in a saucepan
over a low heat. Cook, stirring, until the
sugar has dissolved. Increase heat and
simmer for 2 minutes. Remove from
heat and allow to cool. Refrigerate until
needed.
2. Place raspberries in a bowl and allow to
just thaw. Blend or process raspberries
and their juices until smooth. Push
mixture through a fine sieve to remove
seeds.
3. Combine raspberry puree, lime juice
and sugar syrup juice into the ice
cream bowl. Set ice cream maker to
desired setting and churn.
4. Once mixture is frozen transfer to a
freezer safe container and freezer for
up to 1 week.
TIP
To make this recipe without using
the eggwhite we recommend
using the manual setting and
allow approximately 60 minutes
for churning. Quantities can be
increased to 1 cup sugar, 1 cup water,
500g raspberries, 2 tablespoons
lime juice. Mixture will make
approximately 1 litre sorbet once
churned.
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