Trio of Sorbet

Grandma always says, there’s nothing more delicious than fresh fruit for dessert, especially when it’s in season. Pears in March, citrus in June, berries in November, stone fruit in January …. And guess what, grandma was right. If you’ve ever had a bowl of fruit prepared by my grandma, you’ll know what I’m talking about!

Like my grandmother, I fell in love with every season of fruit, and I’m always sad to see them go. So when they do, I gather the last of the soft peaches, bruised mangoes, or squashed berries, and make a big batch of fruit sorbet. That way, I can enjoy seasonal fruit, just a little longer then Mother Nature intended!  

“The closer we are to nature, the better we will be”

Ingredients

For mango sorbet

4 medium mangoes, peeled and flesh removed

¾ cup caster sugar

1 egg white

For raspberry sorbet

4 punnets fresh raspberries (4 cups)

¾ cup caster sugar

1 egg white

For lemon sorbet

4 cups lemon juice + (1 tbsp. finely grated lemon zest)

¾ cup caster sugar

1 egg white

Method

Stir the sugar and 1 1/2 cups (375ml) water in a small saucepan over a low heat until dissolved. Increase heat to high and bring to the boil. Cook, without stirring, for 5 minutes. Set aside to cool to room temperature.

For mango or raspberry sorbet, place mango or raspberry in a food processor and blitz until smooth. Transfer to a stainless steel bowl. For lemon sorbet, simple place the lemon juice and zest in the stainless steel bowl. Add cooled syrup and stir until combined. Pour sorbet mixture into a clean container sealed with a lid and freeze, stirring with a fork occasionally, for 2 hours.

Use an electric beater to beat the egg white until soft peaks form. Fold into the fruit mixture. Freeze for 3 hours, until just frozen. Place in a food processor and process until smooth. Return to the container and freeze for another 3 hours or until firm.

Tip: serve in store-bought waffle cones or in cups with spoons