Tropical Sorbet

Dairy Free Tropical Sorbet

I can’t remember the last time I purchased a tub of sorbet in the supermarket. They are so easy to make and the flavours can be adapted to what you like. This tropical sorbet is beautiful on a summer’s day…. or any day really!

Ingredients:

200 g caster sugar

300 ml water

Slices of lemon and lime

100 g kiwi

200 g orange

200 g pineapple

1 egg white

Method:

Cut up the kiwi, orange and pineapple and place in a food processor and pulse until combined. Place to one side.

Cut up a couple of slices of lemon and lime and place into a saucepan.

Place the sugar and water also into the saucepan and place onto the heat. Bring it to the boil and stir until the sugar dissolves.

Decrease the heat and continue to simmer for 2 minutes.

Take the pan off the heat and leave to cool. Once cool, remove the lemon and lime slices and make sure no pips have fallen into the syrup. Mix in the fruit (kiwi, orange and pineapple) to the syrup and then chill in the refrigerator. I usually make the syrup the night before and continue with the recipe in the morning!

Otherwise lightly whisk the egg white until it is just frothy. I use a food mixer for this. With the mixer still on pour the syrup into the mixer and let the egg white and syrup combine.

Once you have finished whisking you may find some of the fruit is attached to your whisk. Remove this and place back into the syrup and then pour this into the ice cream machine as per instructions.

Transfer into the freezer.

Additional Notes:

I freeze my sorbet in small portions so one portion can be taken out at a time as required.

This will last up to 2 weeks in a freezer.

Remember not to waste the egg yolks. Freeze them and save them for other recipes.

Try different fruit and flavour combinations.

Instructions without Ice Cream Machine:

Freeze the syrup for 4 hours until mushy.

Then remove from freezer and beat by hand or in a food processor until smooth.

Whisk the egg white until just frothy and then mix into the sorbet mixture before freezing again for 1 hour.

I check the sorbet at this point and mix again before freezing for another 3 hours.

Equipment Used:

KitchenAid Stand Mixer

Saucepan

Ice Cream Maker

Freezer containers.