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RECIPE OF STRAWBERRY SORBET

INGREDIENTS

Caster sugar-150gms
Water-200ml
Strawberry -500gms
Lemon-1/2 no
Egg white-1 no

METHOD

1. Put the sugar and water into a saucepan and bring to boil, stirring until the sugar
has dissolved. Pour the syrup into a bowl, leave to cool, then chill.

2. Puree the fruit in a food processor or blender, then press through a sieve into a
large bowl. Stir in the syrup and lemon juice.

3. Pour in the mixture into a plastic tub or similar freezer proof container and freeze
for four hours until mushy.transnfer to a food processor, process until smooth,
then return to the tub. Lightly whisk the egg white and stir into the mixture.
Freeze for 4 hours.

4. Scoop onto plate or bowls, and decorate with fresh strawberry leaves and flowers.
RECIPE OF PASSION FRUIT SORBET

INGREDIENTS

Caster sugar-150gms
Water-200ml
Passion fruit-500gms
Lemon-1/2 no
Egg white-1 no

METHOD

1. put the sugar and water into a saucepan and bring to boil, stirring until the sugar
has dissolved. Pour the syrup into a bowl, leave to cool, then chill.

2. Deseed the fruit through a sieve into a large bowl. Stir in the syrup and lemon
juice.

3. Pour in the mixture into a plastic tub or similar freezer proof container and freeze
for four hours until mushy.transnfer to a food processor, process until smooth, then
return to the tub. Lightly whisk the egg white and stir into the mixture. Freeze for 4
hours
.
5. Scoop onto plate or bowls, and decorate with fresh mint leaves.
FRESH MANGO SORBET

INGREDIENTS

Caster sugar-150gms
Water-200ml
Fresh mango fruit-500gms
Lemon-1/2 no
Egg white-1 no

METHOD

1. Put the sugar and water into a saucepan and bring to boil, stirring until the sugar
has dissolved. Pour the syrup into a bowl, leave to cool, then chill.

2. Puree the fruit in a food processor or blender, then press through a sieve into a
large bowl. Stir in the syrup and lemon juice.

3. Pour in the mixture with shall cuts of mangos into a plastic tub or similar freezer
proof container and freeze for four hours until mushy.transnfer to a food processor,
process until smooth, then return to the tub. Lightly whisk the egg white and stir into
the mixture. Freeze for 4 hours.

4. Scoop onto plate or bowls, and decorate with fresh mango and mint leaves..
COFFEE AND CINNAMON SORBET

INGREDIENTS

Caster sugar-150gms
Water-200ml
Coffee powder-20gms
Caluva liquor-60ml
Cinnamon powder- 10gms
Egg white-2 nos

METHOD

1. Put the sugar and water into a saucepan and bring to boil, stirring until the sugar
has dissolved. Pour the syrup into a bowl, leave to cool, then chill.

2. Mix with coffee powder and cinnamon powder together in a bowl. Add caluva

3. Pour in the mixture into a plastic tub or similar freezer proof container and freeze
for four hours until mushy.transnfer to a food processor, process until smooth,
then return to the tub. Lightly whisk the egg white and stir into the mixture.
Freeze for 4 hours.

4. Scoop onto plate or bowls, and decorate with fresh mint leaves.
FRESH COCONUT SORBET

INGREDIENTS

Caster sugar-150gms
Water-200ml
Fresh grated coconut -500gms
Lemon-1/2 no
Egg white-1 no

METHOD

1. Put the sugar and water into a saucepan and bring to boil, stirring until the sugar
has dissolved. Pour the syrup into a bowl, leave to cool, then chill.

2. Mix the grated coconut, and then press through a sieve into a large bowl. Stir in the
syrup and lemon juice.

3. Pour in the mixture into a plastic tub or similar freezer proof container and freeze
for four hours until mushy.transnfer to a food processor, process until smooth, then
return to the tub. Lightly whisk the egg white and stir into the mixture. Freeze for 4
hours.

4. Scoop onto plate or bowls, and decorate with fresh mint leaves.
.
FRESH LEMON SORBET