Vegan Food & Living - October 2017

VEGAN FOOD & LIVING OCTOBER 103

Raspberr y-r osé sor bet

A glass of rosé wine is refreshing, but

combined with raspberries as a sorbet

it’s a total refreshment revelation.

Makes about 1 litre (35fl oz) |

Calories 255 (per 250ml serving)

500ml (18fl oz) rosé wine

130g (4½oz) sugar

340g (12oz) raspberries, fresh or frozen

1 In a medium, non-reactive saucepan, bring

the rosé and sugar to a boil. Remove from

the heat, add the raspberries, and let cool

to room temperature.

2 Pass the mixture through a food mill fitted

with a fine disk, or purée in a blender or

food processor and then press the purée

through a sieve to remove the seeds.

3 Chill the mixture thoroughly, then freeze it

in your ice cream maker according to the

manufacturer’s instructions.

TIP 1 To make strawberry-rosé sorbet,

substitute 450g (1lb) fresh strawberries, rinsed,

hulled and sliced, for the raspberries. Press the

mixture through a sieve to remove the seeds.

TIP 2 Raspberry-rosé sorbet is so perfect on

its own that you should resist serving it with

anything except a handful of luscious raspberries.

Mojito granita

It’s the queen of cocktails and this

granita version is perfect for sharing

with friends at the end of the day.

Makes about 1 litre (35fl oz) |

Calories 131 (per 250ml serving)

625ml (22fl oz) water

100g (3½oz) sugar

2 limes, preferably unsprayed

40g (1½oz) lightly packed fresh

mint leaves

125ml (4½fl oz) freshly squeezed lime

juice (from about 6 limes)

45ml (1½fl oz) white or light rum

1 Add the water and sugar to a small, non-

reactive saucepan, then grate the zest from

the two limes directly into the saucepan.

2 Bring the mixture to a boil and cook, stirring

occasionally, until the sugar is dissolved.

Reserve five of the mint leaves, add the

remaining mint to the saucepan, and

remove from the heat.

3 Cover and let stand for 8 minutes, then

remove the cover and let the mixture cool

to room temperature.

4 Once cool, strain the mixture into the

container you plan to freeze the granita in,

pressing firmly on the leaves to extract all

the flavourful liquid.

5 Discard the mint leaves. Stir in the lime juice

and rum, then finely chop the reserved five

mint leaves and add them as well. Freeze

according to the instructions for freezing

granita in step 2 of the recipe on page 102.

Watermelon sorbetto

This sorbet is sweet and juicy with

watermelon and beautifully finished

with added chocolate chips.

Makes about 1 litre (35fl oz) |

Calories 176 (per 250ml serving)

750ml (26fl oz)

watermelon juice

100g (3½oz) sugar

a big pinch of salt

1 tbsp freshly

squeezed lime juice

1-2 tbsp vodka

(optional)

1-2 tbsp vegan

chocolate chips

1 In a small, non-reactive saucepan, heat

about 125ml (4½fl oz) of the watermelon

juice with the sugar and salt, stirring until

the sugar is dissolved.

2 Remove from the heat and stir the sugared

syrup into the remaining watermelon juice

in a medium bowl. Mix in the lime juice and

vodka, if using.

3 Chill the mixture thoroughly, then freeze it

in your ice cream maker according to the

manufacturer’s instructions.

4 During the last minute of churning, add the

mini chocolate chips.

TIP I find I get about 750ml (26fl oz)

watermelon juice from a 1.5kg (3lb 5oz) chunk

of watermelon. Cut away the rind, remove any

seeds, and then cut the juicy, pink flesh into

cubes and purée them in a blender or food

processor. Any extra juice can be frozen for

another use, such as watermelon margaritas.

Total fat Saturates Salt Sugar Protein

0.6g 0g 0.01g 36.3g 1.3g

Total fat Saturates Salt Sugar Protein

0.1g 0g 0.01g 25.6g 0.5g

Total fat Saturates Salt Sugar Protein

1.4g 0.9g 0.04g 37. 8g 1.4g

VFL17.IceCream.indd 103 06/09/2017 12:19