Pink Cranshaw Sorbet With Vodka Food

RASPBERRIES & CREAM SGROPPINO

Steps:

• Place the raspberry sorbet and vodka in the bowl of an electric mixer fitted with the whisk attachment. Whisk on low speed for 30 seconds, until the mixture is smooth and creamy.
• Spoon the sorbet mixture into 3 low cocktail glasses and, while beating with a fork, add enough Prosecco to each glass so the sorbet is still creamy but not thick. Add one small scoop of ice cream to each glass and top with another splash of Prosecco. (The sgroppino should be the texture of a light slushy. The ice cream will melt into the raspberry slush.) Serve immediately with a small spoon.

RHUBARB & STAR ANISE SORBET

Steps:

• Put the rhubarb in a saucepan and add the sugar, 75ml water and the liquid glucose. Scrape the seeds from the vanilla pod and add to the pan (with the pod) along with the star anise.
• Place over a medium-high heat and bring to the boil, stirring occasionally. Reduce the heat slightly and cook for 15 mins until the sugar has dissolved and the fruit is soft and starting to break down. Remove from the heat and fish out the vanilla pod and star anise. Purée in a blender.
• Pour the mixture through a fine mesh strainer, removing any remaining stringy bits of rhubarb. Transfer to a jug and stir in the lemon juice and vodka, if using. Cover and put in the fridge until fully chilled before churning in an ice cream machine, according to the manufacturer's instructions. Scrape the sorbet into an airtight container and freeze for at least 3 hrs before serving. Will keep, frozen, for up to 1 month.

SORBET WITH VODKA-MARINATED PLUMS

Steps:

• Combine first four ingredients in bowl. Stir until sugar dissolves. Refrigerate plum mixture at least 20 minutes.
• Spoon sorbet into balloon glasses. Top with plums and marinating liquid.

PINK CRANSHAW SORBET WITH VODKA

Steps:

• Toss the melon into a blender or food processor and process until it forms a thick, chunky liquid. Pour into a separate bowl.
• Add the raspberries to the blender or processor and add about half the liquefied melon. Blend until smooth. Pour through a strainer, and repeat with the remaining melon until you have a light pink melony-tasting mixture with a hint of raspberry.
• Stir in the vodka or a framboise eau-de-vie and a teaspoon or so of sugar, as needed, to make the liquid just a touch on the sweet side, as freezing it will reduce its sweetness.
• Freeze in an ice cream freezer according to the manufacturer's directions.
• Serve immediately or transfer to a microwave-safe freezer container and store in the freezer. The sorbet will become very hard. To soften before serving, microwave on high for 1 minute 15 seconds to 1 minute 30 seconds.