Blackberry and Raspberry Sorbet

Ingredients
6 Cups Blackberries (or blackcurrants, fresh or frozen)
2 Cups Raspberries (fresh or frozen)
2 Cups Water
1 1/2 Cups Sugar
2 Tablespoons Lemon Juice
2 Eggs (whites only)
Lime Rind for Serving

Equipment
1 Large Pan
1 Airtight Container
1 Fork
1 Mixing Bowl
1 Balloon Whisk
1 Sieve
1 Wooden Spoon
1 Metal Spoon

The Good Bit

1. Place your fruit and 1 cup of water in your pan, bring to the boil and simmer for 2 minutes, then strain the mixture through your sieve, put the liquid back in the pan with the other cup of water and add the sugar and lemon juice. Now stir over a low heat until the sugar has dissolved then remove from the heat and allow to cool.
2. Once cool, pour into your container and freeze, check every 30 minutes or so until you have a mushy consistency, scrape any ice from the side and stir until you have a smooth mixture, then keep freezing.
3. once you have what looks like sorbet, beat your egg whites until they hold stiff peaks then fold into your sorbet with the metal spoon, re freeze and stir occasionally to make sure the egg white is evenly distributed.
4. Serve, garnished with lime zest.
   

Rum and Raisin Ice Cream

Ingredients

3/4 Cup of Raisins

1/4 Cup Dark Rum

2 Cups Cream

2 Cups Milk

1/2 Teaspoon Vanilla Essence

Equipment

1 Mixing Bowl

1 Fork

1 Airtight Freezer Container

The Good Bit

1. Start by soaking your raisins in the rum overnight. The following day, place all the rest of the ingredients in your bowl with the raisins and rum and mix well, pour into your container and freeze.
2. Check back every 30 minutes or so, when your ice cream starts to freeze, give it a good stir with the fork, keep doing this until you have a firm mixture, then freeze overnight, serve and enjoy.

Chocolate Sorbet

Ingredients
150g Dark Chocolate
115g Plain Chocolate
225g Caster Sugar
475ml Water

Equipment
1 Blender
1 Large Pan
1 Airtight Freezer Container
1 Metal Fork
1 Spatula

The Good Bit

1. Start by heating the water and sugar up in the pan and leaving to simmer for 2 minutes over a medium heat, whilst that is doing, put the chocolate in your blender fitted with a metal blade, whisk until it is well finely chopped.
2. Now pour your sugar solution over the top whilst keeping the blender going (with the whisk attachment on this time) Keep this up for 1 minute then scrape down the sides of the bowl with the spatula and repeat for another minute until you have a smooth paste.
3. Pour into your freezer container and chill before you freeze, once you have a slushy consistency, whisk/beat with the fork until you have a smooth consistency and then freeze again, do this once more before you have a solid consistency.
4. You'll need to bring this out of the freezer 5-10 minutes before you want to serve it (or as i do, i put it in the fridge just as i'm starting to serve dinner.

Serves 6

Coffee Granita

Ingredients
50g Fresh Coffee Beans or Ground Coffee
100g Sugar
600ml Water
150ml Double Cream
1 Teaspoon Drinking Chocolate Powder
Coffee Beans for Decoration

Equipment
1 Large Pan
1 Large Airtight Container
1 Fork
1 Coffee Grinder (if using beans)
1 Fine Sieve or Muslin

The Good Bit

1. Put the sugar and water in a pan and heat gently until the solution is clear and all the sugar has dissolved. If you are using beans, now's the time to grind them to a fine powder, then add to the sugar solution and leave for 5 minutes.
2. Strain your mixture through your fine sieve or muslin into the airtight container, cool and the place in the freezer.
3. Every 30 minutes of so you need to check, and break up any ice crystals with your fork, making sure to scrape around the sides, eventually you'll get a grainy ice mixture. To serve, divide into 4 glasses, whip up your cream until it is firm, then add a dollop to the top, sprinkle over some drinking chocolate powder, decorate with a coffee bean or 2 and enjoy.

Makes 4

Stracciatella

Tba

Melon Sorbet

Ingredients

1kg Melon Flesh

50g Caster Sugar
1 Lemon or 1 Lime (juice only)
1 Egg (white only)

Equipment

1 Blender

1 Airtight Container

1 Mixing Bowl

1 Balloon Whisk

1 Metal Fork

The Good Bit

1. Pour the lime or lemon juice into a blender and then add the caster sugar and the melon flesh, blend for a few minutes until you have a smooth paste and then pour the mixture into the airtight container.
2. Freeze for about 2 hours checking every 30 minutes or so and stirring/scraping any ice that forms. when you have something that resembles a sorbet, to help keep it that way whip the egg white in the mixing bowl with the balloon whisk and fold it into the sorbet then return it to the freezer.

Strawberry Sorbet

Ingredients

2 Cups Water
2 Cups Sugar
2 1/2Kg Strawberries (hulled)
4 Tablespoons Lemon Juice
4 Tablespoons Grand Mariner (optional)

Equipment

1 Blender
1 Large Pan
1 Airtight Container
1 Metal Fork
1 Tablespoon

The Good Bit

1. Start by bring your sugar and water to the boil, you want to get to the point where the syrup is clear, then simmer for 5 minutes, then allow to cool (i usually hold my pan in a bowl of cold water at this point to speed things up, then i place it in the fridge)
2. Whilst you are waiting for your syrup to cool, pass your strawberries through the blender until you have a smooth paste, then add them to the syrup along with the lemon juice and grand mariner (if using) and give a good stir the pour in your container and place in the freezer.
3. You may have to check every 30 minutes or so to make sure ice is forming, when it does begin, scrape/stir the sorbet so that it doesn't just form one big block of ice. enjoy out in the sun!!! (why not try 1 scoop of 3 different sorbets!!)