RASPBERRY AND ELDERFLOWER SORBET
Another delicious concoction from Donna Hay. We made this dessert for family this Christmas as it suits not only the hot Christmas we have in Australia, but also the food intolerances of the family. We strained the fruit to remove the seeds so used a few more raspberries - but this is only for food intolerances and isn't a necessary step.
Provided by The Normans
Categories Frozen Desserts
Time 5h15m
Yield 1 litre
Number Of Ingredients 3
Steps:
- Place all ingredients in a food processor and process until combined.
- Pour into a freezer proof container and freeze until set, approximately 3-4 hours.
- Cut the sorbet into chunks and reprocess in the food processor until smooth.
- Return to the freezer for 1 hour or until ready to serve.
Nutrition Facts : Calories 1030, Fat 1.6, SaturatedFat 0.1, Sodium 13.6, Carbohydrate 261.6, Fiber 44, Sugar 217.6, Protein 7
RASPBERRY SORBET
Make your own raspberry sorbet with just three ingredients. Perfect for hot summer days, or pairing with chocolate puds - and it's vegan too
Provided by Esther Clark
Categories Dessert, Treat
Time 25m
Yield Serves 8-10
Number Of Ingredients 3
Steps:
- Put the sugar and 270ml water in a saucepan over a low heat and stir until the sugar has dissolved. Raise the heat and simmer for 5 mins, or until the liquid has become a syrup. Set aside to cool.
- Put the raspberries and lemon juice in a food processor and blitz until smooth. Strain through a fine sieve into a bowl and discard the seeds. Combine with the sugar syrup, then pour into freezer-proof container.
- Freeze for 1 hr 30 mins, then whisk with a balloon whisk or a fork to break up any ice crystals that have formed and return to the freezer.
- Keep mixing the sorbet once an hour for 4 hrs to break up the ice crystals. Stop mixing when firm but scoopable. Will keep in the freezer for up to a month. Serve with extra raspberries, if you like.
Nutrition Facts : Calories 96 calories, Fat 0.1 grams fat, SaturatedFat 0.1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
ELDERFLOWER SORBET
Make this easy sorbet while elderflowers are in season. It's a fat-free, refreshing dessert for summer, or serve as an aperitif with a shot of gin poured over
Provided by Cassie Best
Categories Dessert
Time 30m
Yield Serves 8-10
Number Of Ingredients 3
Steps:
- Choose elderflowers with clean, creamy white petals, snipping the stalk just before the flowers fan out. Put in a large pan with the sugar and 550ml water, the lemon juice and the juiced halves of the lemons. Bring to a gentle simmer, then turn off the heat and leave to infuse (and the sugar to dissolve) for at least 1 hr or up to 5 hrs.
- Line a large sieve with muslin and set over a bowl or pan. Strain the mixture and discard the flower heads and lemons. Pour into a freezeable container (preferably one with a lid) and freeze for 2-3 hrs until semi-frozen.
- Scrape the semi-frozen mixture into a food processor or blender and blitz to break down the lumps of ice - you may need to scrape down the sides a few times. Put the sorbet back in the container and freeze for another 1-2 hrs.
- Repeat this process another two or three times. The more times you blend the sorbet, the smoother it will be. Will keep frozen for up to three months. To serve, remove from the freezer and leave to stand for 5 mins before scooping.
Nutrition Facts : Calories 122 calories, Carbohydrate 31 grams carbohydrates, Sugar 31 grams sugar
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