Tutti frutti sorbet muti

Tutti frutti sorbet muti

Coconut and Lime sorbet

Ingredients:

2 x 400g cans coconut cream

375ml (1 cups) water

250ml (1 cup) fresh lime juice

Zest of 1 lime

Seeds of 1 vanilla pod

50ml vodka (optional)

Method:

Blend together all the ingredients and freeze in an ice cream machine according to instructions. If making by hand, blend together all ingredients using an electric mixer or blender. Place in a 2-litre plastic container and freeze for 1 hour. Then blend again and return to the freezer. Repeat after another hour, then freeze completely.

Makes about 1 litre

Papaya Sorbet

Ingredients:

85ml ( cup) sugar

250ml (1 cup) water

1.5kg papaya, peeled, seeded and chopped

15ml (1 tbsp) runny honey

125ml ( cup) fresh lime juice

Method:

Place the sugar and water in a heavy-based saucepan and simmer, stirring continuously, until the sugar has dissolved. Increase the heat and boil for 4-6 minutes, until syrupy. Set aside to cool.

Blend the papaya, honey and lime juice in a food processor. Add the cooled syrup and freeze in an ice-cream machine according to instructions. If making by hand, pour the sorbet into a 2-litre plastic container and freeze for 1 hour, then blend in a food processor and return to the freezer. Blend again after another hour, then freeze completely.

Makes 1 litre

Grape Sorbet

Ingredients:

1kg red seedless grapes, washed

185ml ( cup) caster sugar

Method:

Blend the grapes in a food processor or blender and pass through a sieve until you have a fine purée. Add the sugar and blend until smooth. Chill for 5-6 hours in the refrigerator, then freeze in an ice cream machine according to instructions. If making by hand, pour the sorbet into a 2-litre plastic container and freeze for 1 hour, then blend in a food processor and return to the freezer. Blend again after another hour, then freeze completely.

Makes 1 litre