Sorbets to Make the Most of the Summer

Summer is undeniably my favourite season. The festive atmosphere around every corner, the swimming pool that refreshes on hot days and brings together friends and acquaintances, the bright sunshine that pushes us to enjoy the outdoors, all these reasons make summer a truly dreamy season. But there is another element that I think makes this time of year simply magical; sorbet. Of course, it is easy to get some at the local dairy or supermarket, but today I suggest an even more interesting alternative: do it yourself. And yes, homemade sorbets are possible and even more than you think. Here are some recipes with and without ice cream maker...

Without ice cream maker:

Raspberry, strawberry and lemon sorbet:

250 g of raspberries
250 g of strawberries
Lemon juice
Two cups and a quarter of icing sugar

Steps to follow:
Blend the raspberries and strawberries in a food processor, sprinkle with icing sugar and sprinkle with lemon juice. Blend well and pour into a pan before refrigerating for 2 hours.

With ice cream maker:

Watermelon and mint sorbet:

Three quarters of a cup of sugar
Three quarters of a cup of water
Four cups of watermelon
Two tablespoons chopped mint

Steps to follow:
In a medium saucepan, heat the sugar and water to boiling and continue heating for two minutes to make a simple syrup. Place in the freezer. Cut the melon and blend in a food processor until smooth and supple. Stir in the simple syrup and mint and freeze for 20 minutes. Process in an ice cream maker for 20 to 25 minutes, transfer to a baking dish and freeze for 2 hours before serving.

Melon sorbet:

A peeled honeydew melon
A cantaloupe
Three quarters of a cup of sugar
Juice of half a lemon
200 ml of water

Steps to follow:
Bring the sugar and water to the boil until a syrup is obtained, then pour and mix with the melons and lemon juice. Leave to cool for a while before putting it in the ice-cream maker.

Pink grapefruit sorbet:

Juice from a large squeezed pink grapefruit
300 ml of water
An egg white
One and a half cups of sugar

Steps to follow:
Heat the water and sugar over medium heat until the sugar is completely dissolved and a slight boil appears. Stir in the grapefruit juice and refrigerate for a few hours before adding beaten egg white to the liquid. This will help to obtain a smooth and creamy texture. Turbine for 40 minutes and freeze for 12 hours before serving.

With these great recipes, you don't have to go to the dairy! Have you tried homemade sorbet and would like to share it with us? Don't hesitate to comment!



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