16
6. Recipes
FRESH LEMON SORBET
500g granulated sugar
530ml water
400ml freshly squeezed lemon juice, strained (approx 12 lemons)
1 tbsp lemon zest
• Ensure the freezer bowl is completely frozen.
• Place the sugar and water in a medium saucepan and bring to the boil. Reduce the heat and simmer
for 3-5 minutes stirring occasionally until the sugar dissolves. Cool completely.
• When cool add the lemon juice and zest and stir well. Cover and chill for 2-3 hours.
• Once chilled, briefl y stir the mixture again.
• Turn the appliance on, pour the chilled mixture into the freezer bowl and leave the ice cream to
churn for 20-25 minutes.
• This will produce a soft sorbet. For a fi rm frozen sorbet, transfer to an air tight container and place
in the freezer for 2 hours.
FRESH STRAWBERRY ICE CREAM
400g fresh strawberries, stemmed & sliced
2 tbsp lemon juice
220g granulated sugar
220ml full fat milk
400ml double cream
1 tsp vanilla extract
• Ensure the freezer bowl is completely frozen. (see page 9)
• Combine the strawberries, lemon juice and the 70g of the sugar into a small bowl. Stir
gently and leave to stand in the fridge for 2 hrs. Strain the strawberries, reserving the
liquid. Mash half the strawberries and add these to the reserved liquid, keeping the
remaining sliced strawberries aside.
• Pour the milk and the remaining sugar into a medium bowl and whisk until the sugar
has dissolved. Stir in the cream, mashed strawberries and vanilla extract. Cover and
refrigerate for at least 2 hrs.
• Turn the appliance on, pour the mixture into the freezer bowl and leave the ice cream
to churn for 30-35 minutes.
• 5 minutes before the end of churning add the remaining sliced strawberries and
allow them to mix in thoroughly.
• This will produce a soft ice cream. For a fi rmer ice cream, transfer to an air tight
container and place in the freezer for 2 hours.
