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
Steps
Buttermilk Sorbet
In a medium saucepan, combine water and sugar. Stir over low hear until sugar dissolves. Boil 3 mins. Cool.
In a large bowl, combine cooled sugar syrup, buttermilk and lemon juice, stirring well.
Pour 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
In a saucepan, combine water, caster sugar and Dutch cocoa. Boil 3 minutes.
Place chopped dark chocolate in a bowl. Pour over syrup and stir until smooth.
Pour 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
In a saucepan, combine caster sugar and water. Bring to the boil, stirring.
Add picked mint leaves and simmer 3 mins. Strain, discarding mint. Process 750 g chopped yellow peaches with syrup.
Strain 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.
Photo: John Paul Urizar/Bauersyndication.com.au
