Sorbet Fizz Food

CACTUS SORBET

Steps:

• Wearing your rubber gloves, wash and skin pears. Be careful of the very tiny spines. Add all ingredients except mint to a blender and puree until smooth. Reduce liquid in half on medium heat. Strain and let cool.
• Note: Before freezing the puree, adjust the flavor with sugar and cranberry juice, to taste. Freeze puree in an ice cream maker and you're ready to scoop.
• Garnish with fresh mint.

LEMON & ELDERFLOWER FIZZ

Steps:

• To decorate the glasses with a sugar rim, tip the sugar onto a flat plate and the lemon juice into a bowl. Dip the rim of each glass in the juice, then the sugar.
• Put the gin, lemon juice, sugar and elderflower cordial into a large jug. Stir until the sugar has dissolved. Add the prosecco, then the sorbet, and give it a good stir. Pour into the prepared glasses and pop in a few strips of lemon zest.

GIN & TONIC SORBET

Steps:

• Put the sugar in a pan with 400ml water and warm over a low heat until dissolved. Increase the heat and boil for 1 min. Remove from the heat and allow to cool slightly.
• Pour the tonic water into a bowl, add the sugar syrup, then chill in the fridge until cold.
• Once the tonic mix is cold, add the gin, lime and lemon zests and juice, and pour into a container, then freeze until just frozen - this will take about 2 hrs.
• Remove the just-frozen sorbet from the freezer and break up with a fork. Froth the egg white with a fork, then add both to a food processor and pulse to blitz together - do it quickly so it doesn't actually start to melt. Pour the mix back into your container and freeze until solid. Freeze extra slices of lemons and limes on a tray until solid. Serve the sorbet scooped into glasses or small bowls topped with lemon and lime slices