2019-08-01_Red_UK

SUMMER BERRY SORBET

Makes about 750ml

This sorbet tastes divine topped with

a splash of Prosecco.

Blitz 350g hulled strawberries, 350g raspberries,

250g blackberries, 150g caster sugar and

2tbsp lemon juice until smooth. Strain through a fine

sieve and discard seeds. Empty into a freezer-proof

container. Cover; freeze until solid. Once solid, break

with a fork and blitz again until smooth and the colour

lightens. Serve straight away for a softer set,

or refreeze for a firmer scoop.

PIÑA COLADA

Makes about 1 litre

Don’t increase the alcohol in this vegan

ice cream, as it will stop it freezing properly.

Empty a 400ml tin coconut milk into a food

processor with 2 x 160ml tins coconut cream,

4tbsp agave syrup, 350ml pineapple juice,

50ml white rum, 1tsp vanilla extract and

the juice of 2 limes. Blitz until smooth.

Add the finely grated zest of 2 limes and

blitz briefly. Churn the mixture in an ice-cream

machine until frozen. Empty into a freezer-proof

container. Cover; freeze until solid.

CUCUMBER,

ELDERFLOWER AND MINT

Makes about 750ml

Egg white in this recipe helps create a less icy sorbet.

In a small pan, heat 150g caster sugar, leaves picked

from 2 mint sprigs and 200ml water until the sugar

dissolves. Bring to the boil and bubble for 2min. Cool.

Roughly chop 2 trimmed cucumbers (about 600g) and

blitz with more leaves picked from 2 mint sprigs until very

smooth. Strain in the sugar syrup, add 50ml elderflower

cordial, the juice of 1 lemon and 1 medium egg white.

Blitz well to combine. Push through a fine sieve and

discard the remaining pulp. Churn the mixture in

an ice-cream machine until frozen. Empty into

a freezer-proof container. Cover; freeze until solid.

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August 2019 | REDONLINE.CO.UK

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