Ices and Sorbets
by Daphne Lambert
Banana 'choc ice'
3 ripe bananas
100g dark chocolate
chia or hemp seeds (optional)
Peel and cut the bananas in half horizontally
Melt the chocolate in a shallow dish over hot water.
Push a lolly stick into a banana half and gently twist in the chocolate to coat, repeat with the remaining banana halves and place on a tray lined with baking parchment. Sprinkle over optional seeds.
Place tray into the freezer and leave for 2 - 3 hours before eating. If you want to keep them for longer store in an airtight container.
Gin & tonic sorbet
200g caster sugar
150 ml water
150 ml tonic water
juice of 1 lemon
Gently heat the water and sugar until the sugar dissolves. Then bring the mixture to the boil for 2 minutes. Remove from heat and cool. Combine the syrup with the remaining ingredients and place the mixture in a container suitable for freezing and freeze until slushy. Remove the slushy ice mix from the freezer and whisk until the icy lumps are broken up and the texture is smooth. Place back into the freezer and repeat this chilling and whisking process until the sorbet reaches the consistency required. Freeze until ready to use.
Alternatively if you have an ice-cream maker follow makers instructions
Cut slices across a watermelon then cut the slices into wedges. Push a lolly stick through the rind and into the flesh of the water melon, freeze flat on a baking sheet lined with parchment paper. Once frozen they are ready to eat!
Serves 4 - 6
1 large handful fresh mint leaves
juice of 3 limes
2 tablespoons runny honey
100ml white rum
bottle of sparkling wine
Mash the mint in a jug with the lime juice & honey and set aside for 30 mins. Add the rum and sparkling wine and strain into a container and freeze for 1 hour
Remove from the freezer and rake the top layer with a fork and return to the freezer. Repeat every hour for about 5hrs or until the mix becomes a crystallised slush. Serve in glasses with a sprig of mint on top.
Chocolate - hemp sorbet
100g bitter dark chocolate
250 ml water
150g rapadura sugar
60g raw cacao powder
hemp 'milk' - blitz 30ml of shelled hemp nuggets & 90ml water together until smooth
Place the sugar and water in a saucepan and dissolve over a low heat, bring to the boil and boil for 2 minutes. Remove from the heat, cool slightly then stir in the chocolate and melt. Whisk the cacao powder into the hemp milk then add to the chocolate syrup mixture. Place the mixture in a container suitable for freezing and freeze until slushy. Remove the mixture from the freezer and whisk until smooth. Place back into the freezer and repeat the process 2 more times, then freeze until ready to use. Alternatively if you have an ice-cream maker, churn and then freeze until ready to use.
Lemon balm yogurt ice
175g light demerara sugar
450ml Greek yogurt
juice & zest of 2 medium lemons
18 tender lemon balm leaves finely shredded
Put the eggs into the bowl of an electric beater. Place the water and sugar into a heavy based saucepan and gently heat, stirring, until the mixture comes to the boil. Increase the heat and boil rapidly until the mixture reaches 238° on a sugar thermometer or alternatively if you do not have one when a small amount dropped off a teaspoon into a cup of hot water forms a soft ball.
Whilst the sugar syrup comes to the correct temperature whisk the eggs. When the sugar mixture is ready, carefully remove from the heat. Set the mixer at a low speed and gently pour the cooked sugar onto the eggs in a continuous stream. Increase the speed and beat until cold.
Gently fold the yogurt into the egg mousse mixture along with the lemon juice, zest and lemon balm Pour into a suitable container and put into the deep freezer. Remove after two hours and mix well before returning to the freezer. Alternatively if you have an ice-cream maker, churn and then freeze until ready to use.