Tutti Fruity Sorbets

Name: Tutti Fruity Sorbets
Yield: 8
Ingredients: 200 g (7oz) caster sugar; 300 mL (1/2 pint) water; 2 very ripe mangoes; 3 limes; 400 g (14oz) blueberries; 2 lemons; 25 g (1oz) finely chopped stem ginger; 350 g (12oz) hulled strawberries; 2 ripe kiwi fruit; 1/4 tsp freshly ground black pepper; 1 lemon

Fruity ices and summer days are a match made in heaven - and these get-ahead sorbets are much easier to make than you’d think. So when the sun is blazing, all you’ll have to do is stroll over to your freezer and choose your flavour...

By The GH Kitchen TeamPublished: 18 October 2012

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Food, Cuisine, Ingredient, Dessert, Frozen dessert, Sweetness, Ice cream, Serveware, Sorbetes, Cone,

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Yields:

Ingredients

Mango and Lime Sorbet

200 g (7oz) caster sugar
300 ml (1/2 pint) water
2 very ripe mangoes
3 limes

Blueberry and Ginger Sorbet

200 g (7oz) caster sugar
300 ml (1/2 pint) water
400 g (14oz) blueberries
2 lemons
25 g (1oz) finely chopped stem ginger

Strawberry and Kiwi Sorbet

200 g (7oz) caster sugar
300 ml (1/2 pint) water
350 g (12oz) hulled strawberries
2 ripe kiwi fruit
1/4 tsp freshly ground black pepper
1 lemon

Directions

Mango and Lime Sorbet
1. Step 1
  Put 200g (7oz) caster sugar into a pan with 300ml (½ pint) water. Heat gently to dissolve sugar, then simmer for 5min. Cool completely. Meanwhile, blend 350g (12oz) hulled strawberries, 2 ripe kiwi fruit, peeled and roughly chopped, and ¼tsp freshly ground black pepper until smooth. Empty fruit mixture into a freezer-proof container and stir in cooled sugar syrup and the juice of 1 lemon.
2. Step 2
  Cover and freeze until almost set, then whiz in a food processor to break up any ice crystals (alternatively, whisk for 1min). Return to the container, cover and freeze until firm. Serve in balls with a sprinkle of black pepper.
Blueberry and Ginger Sorbet
1. Step 1
  Put 200g (7oz) caster sugar into a pan with 300ml (½ pint) water. Heat gently to dissolve sugar, then simmer for 5min. Cool completely. Meanwhile, put 400g (14oz) blueberries into a pan with 2tbsp water. Heat gently and simmer for 5min until fruit bursts. Blend with the juice of 2 lemons until smooth.
2. Step 2
  Empty into a freezerproof container and leave to cool completely. Stir in the cooled sugar syrup and 25g (1oz) finely chopped stem ginger. Cover and freeze until almost set, then whisk well with a hand-held whisk to break up any ice crystals. Cover and freeze until firm. Serve in balls.
Strawberry and Kiwi Sorbet
1. Step 1
  Put 200g (7oz) caster sugar into a pan with 300ml (½ pint) water. Heat gently to dissolve sugar, then simmer for 5min. Cool completely. Meanwhile, blend 350g (12oz) hulled strawberries, 2 ripe kiwi fruit, peeled and roughly chopped, and ¼tsp freshly ground black pepper until smooth. Empty fruit mixture into a freezer-proof container and stir in cooled sugar syrup and the juice of 1 lemon.
2. Step 2
  Cover and freeze until almost set, then whiz in a food processor to break up any ice crystals (alternatively, whisk for 1min). Return to the container, cover and freeze until firm. Serve in balls with a sprinkle of black pepper.

Per Serving:

Calories: 129
Total carbs: 34 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time