o cool completely before use, for best results cool it on
Combine 2 chopped apples, water, white sugar, and lemon juice in a food processor; blend until smooth.
Pour blended apple mixture into an ice cream maker and freeze according to manufacturer's instructions for sorbet, 10 to 15 minutes.
Top with sliced green apple, pistachios, and confectioners' sugar before serving.
boil. Boil, without stirring, for 1 min. Remove from heat
For the sorbet, bring orange zest, orange juice
For the sorbet, sprinkle gelatin over 2 tbsp
Dissolve sugar in a saucepan with 1/3 of the watermelon puree. Bring to a boil then remove from heat and set aside to cool. Add remaining watermelon puree and lime juice, pour into a wide container and freeze for 8-12 hours. Stir every 30 mins for the first 6-8 hours. After 2 hours, whisk egg whites until stiff and fold into sorbet.
To serve, scoop 4 balls of sorbet and place into 4 chilled glasses. Mix sparkling wine and raspberry syrup then pour over sorbet. Serve decorated with lemon twists.
eezer while you prepare the sorbet mixture.
In a large
ntil ready to use.)
For the sorbet, combine 1 cup water
ool.
To make the sorbet, combine the simple syrup, water
To make dark chocolate sorbet, combine 1 cup of the
For sorbet, bring 1 cup lime juice and 1/3 cup sugar to a boil then remove from heat and allow to cool. Chill. Combine apricot puree, chilled lime juice and lime zest and freeze for 3 hours.
For raspberry sauce, puree raspberries, vanilla bean seeds and remaining sugar then strain. Scoop sorbet into serving glasses, drizzle with raspberry sauce and sprinkle with diced apricot.
Melt butter in a small saucepan and leave to cool. Mix flour, sugar, baking powder and salt. Whisk together buttermilk and eggs and stir into the dry ingredients and mix into a smooth, thin batter. Stir in melted butter and vanilla.
Grease the waffle maker with the sunflower oil and preheat it. Cook each waffle for 5 mins. Make approximately 10 waffles (4 x 4 inch) .
Arrange 2 waffles on each plate with 1 scoop of sorbet. Scatter with raspberries. Garnish with lemon zest, mint leaves and a dusting of powdered sugar.
ith the chopped strawberries. Bake for 5-8 mins until the
nd butter. Cover and chill for 1 hour.
Preheat oven
Mix the gin and tonic in a glass, add a scoop of lemon sorbet and garnish with mint and a slice of lemon.
eat until sugar dissolves. Simmer for 6-8 mins, without stirring
Pour the liqueur into a cocktail glass and top up with sparkling wine, leaving a little room for the sorbet.
Place a scoop of sorbet into the glass and serve immediately.
uty foil.
Spoon sorbet into pan, freeze for 15 minutes.
For the Blueberry Sorbet:
Combine blueberries and sugar
ith foil if sorbet is too high for lid to snap back