Sorbet 3-Ways: Buttermilk, Chocolate And Peach & Mint

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What's a better pick me up on a hot day than refreshing scoops of sorbet! With these various flavours, everyone is bound to indulge.

Ingredients

Buttermilk

2 cups water

1¾ cups caster sugar

600 ml buttermilk

1 tbsp lemon juice

Chocolate

4 cups water

1 cup caster sugar

½ cup Dutch cocoa, sifted

200 g dark chocolate, chopped

Peach & Mint

1 cup caster sugar

½ cup water

1 bunch mint leaves

750 g yellow peaches, chopped

Directions

Buttermilk Sorbet

1In a medium saucepan, combine water and sugar. Stir over low hear until sugar dissolves. Boil 3 mins. Cool.

2In a large bowl, combine cooled sugar syrup, buttermilk and lemon juice, stirring well.

3Pour mixture into a shallow, 4-cup freezer container. Freeze 2 hours, until solid. Cut mixture into chunks. Process until smooth. Pour back into container. Smooth surface. Cover with plastic wrap. Freeze 4 hours, until firm.

Chocolate Sorbet

1In a saucepan, combine water, caster sugar and Dutch cocoa. Boil 3 minutes.

2Place chopped dark chocolate in a bowl. Pour over syrup and stir until smooth.

3Pour into a shallow 4-cup freezer container. Freeze until solid. Cut into chunks. Process until smooth. Pour back into container. Smooth surface and cover with plastic wrap. Freeze until firm.

Peach & Mint Sorbet

1In a saucepan, combine caster sugar and water. Bring to the boil, stirring.

2Add picked mint leaves and simmer 3 mins. Strain, discarding mint. Process 750 g chopped yellow peaches with syrup.

3Strain into a shallow 4-cup freezer container. Freeze until solid. Cut into chunks. Process until smooth. Pour back into containers. Smooth surface and cover with plastic wrap. Freeze until firm.