Enjoy scrumptious summer produce in these fresh new sorbets.
Recipes Sarah Heeringa and Susan Wood. Styling Rebekah White. Photography Amanda Reelick.
Who doesn’t love icy cold sorbet when it’s hot outside? If you don’t have an ice-cream maker, a powerful blender or a food processor will do the trick nicely. Blend or stew fruit before freezing in small ice-cube trays, and blend the frozen mix in small batches to put less strain on your machine.
Try frozen berries, tinned fruit in juice, or fresh fruit that’s been stewed, roasted or poached in a sugar syrup. Substitute honey for sugar, or use less depending on the sweetness of the fruit. Using icing sugar avoids grittiness, and the zing of your sorbet can easily be upped with lemon juice, lime juice or a sprinkling of citric acid.
Because alcohol won’t freeze at your freezer’s temperature, adding a little stops sorbets turning rock solid. If serving your sorbet immediately, alcohol is optional, but if refreezing for later, adding a capful or two will help keep the texture smooth – and can add flavour.
Easy-Peasy Peach and Lemon
820g canned peaches in clear fruit juice
zest 1 lemon
1/4 tsp citric acid
1 tsp triple sec liqueur
Spoon the tinned peaches and juice into a series of ice-block trays or a shallow roasting dish and freeze.
Break up the frozen mix and place it in your blender or processor. Add lemon zest and optional ingredients and blend until smooth.
To use fresh peaches, follow the Just Raspberry recipe, substituting with peaches.
Blueberry and Banana
2 tbsp Ceres Organics Icing Sugar
3 cups frozen blueberries
1 sliced banana
juice of half a lemon
1 tsp vodka (optional)
Put the sugar in your blender, followed by the next three ingredients. Blend until smooth. Stir in vodka if using and serve, or spoon into a suitable container (not too large or deep) and refreeze.
3/4 cup Ceres Organics Icing Sugar
3/4 cup water
500g fresh or frozen raspberries, thawed
juice 1 lemon
1 tsp vodka (optional)
Create a syrup by bringing sugar and water to a boil until the sugar dissolves. Cool, then blend with raspberries and lemon until smooth. Pour through a very fine sieve or a cheesecloth to remove any pits. Pour puree into ice-block trays or a shallow roasting dish and freeze until set. Break into pieces and blend again. If possible, freeze once more and blend again. Stir in vodka if using and serve immediately, or spoon into a suitable container (not too large or deep) and refreeze.
Tangy Green Kiwifruit
2 green apples
2 cups kiwifruit
juice 1/2 lemon
1/2 cup Ceres Organics Icing Sugar
1 tsp feijoa vodka (optional)
Peel and slice apples and kiwifruit, add juice and sugar and blend to a smooth pulp. Pour into ice-block trays or a shallow dish and freeze. Break into pieces and blend again. Stir in vodka if using and serve immediately, or spoon into a suitable container (not too large or deep) and refreeze.
1 green kiwifruit
2 Zespri (golden) kiwifruit
1 can coconut cream
juice 1 lemon
2 heaped tbsp Ceres Organics Icing Sugar
2-3 tbsp rum
Peel kiwifruit and blend with 3/4 of coconut cream until smooth. Pour into ice-cube trays or shallow dish to freeze.
Place remaining ingredients including the rest of the coconut cream in the blender. Add the frozen pulp (first broken into pieces) and blend until smooth. Stir rum through and serve, or spoon into a suitable container (not too large or deep) and refreeze.
Roasted Plum and Vanilla
6-7 fresh plums
2 vanilla pods
2 tbsp honey
1 cup water
Preheat the oven to 200°C. Halve and stone plums and place in a small roasting pan. Slit the vanilla pods lengthways and add to roasting pan with remaining ingredients. Roast for about 30 minutes until the plums are soft and blistering at the edges. Remove vanilla pods and allow mixture to cool. Blend, freeze and reblend as per recipes above.