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Recipes
Fresh Strawberry Sorbet
Ingredients (serves approx. 10, ½ cup servings)
250g caster sugar
250ml water
¼ cup corn syrup
1 litre fresh strawberries, stems removed, quartered
4 tbs fresh lemon or lime juice
Method
In a medium saucepan bring the sugar and water to a boil. Reduce the heat and simmer
without stirring until the sugar is completely dissolved. Transfer to a bowl and allow to cool
completely.
Combine the strawberries and lemon juice in a food processor fitted with a metal blade. Pulse
to chop the strawberries approximately 15-20 times, then process for 1-2 minutes or until the
strawberries are pureed. Press the strawberry puree through a fine mesh strainer to remove
the seeds. Combine the seedless strawberry puree with the cooled sugar syrup and corn
syrup. Chill for 1 hour.
Turn the machine ON, pour strawberry puree mixture into the freezer bowl through the
ingredient spout and mix for 35-40 minutes or until mixture has thickened. The sorbet will
have a ‘soft serve’ texture. If desired, transfer mixture into and airtight container and place in
the freezer for 2 hours or until firm.
Fresh Mango Sorbet
Ingredients (serves approx. 10, ½ cup servings)
4 ripe firm mangoes, approximately 360g each, peeled, pitted and cubed
100g caster sugar
½ cup corn syrup
6 tbs fresh lemon or lime juice
Method
Combine the mango cubes, sugar, corn syrup and lemon juice in a blender that has been
fitted with a metal blade. Pulse to chop then process until thick and smooth, scraping down
the sides of the bowl where necessary with a spatula. The mango puree may be made up to
one day in advance, cover and refrigerate until ready to use.
Turn the machine ON, pour the mango puree into the freezer bowl through ingredient spout
and mix for 35-40 minutes or until mixture has thickened.
