Kyle Wotton, Falmouth-based food writer and cook, shows us how easy it is to transform sorbets into boozy delights…
The sorbet is a closely-related cousin of ice cream that uses lots of fruit and no dairy. The result is a scoopable, refreshing icy dessert with an intense fruity flavour that is the perfect antidote to overheating on a scorching summer’s day. The following recipes are all made by freezing the sorbet mixture in an ice cream maker (according to manufacturer’s directions) and then keeping it stored in a freezer for at least 4 hours:
Piña Colada Sorbet
Nothing says ‘tropical’ quite like a Piña Colada, which can very easily be turned into a delicious sorbet by blending together: 1 chopped pineapple, 130g coconut milk, 85g granulated sugar, 2 tbsp lime juice, and 2 tbso coconut rum. After blending, place the mixture in the refrigerator until it is cold, and then whisk to ensure there is no separation before putting it into the ice cream maker.
If you’re feeling particularly Cosmopolitan, then you can make a cosmo sorbet by heating together 65g sugar, 85ml water, and 340g cranberries for around 15 mins (or until the cranberries are completely soft). Let the mixture cool to room temperature and then blend it thoroughly before straining through a sieve. Finally, whisk together with 3 tbsp vodka and 4 tbsp lime juice and your cosmo mixture is ready to go into the ice cream maker.
Tequila Sunrise Sorbet
For a sorbet that acts as a perfect dessert for a spicy Mexican dinner, you may want to try a Tequila Sunrise. To make the mixture, simply blend together 260ml orange juice with 4 tbsp granulated sugar until pureed and then refrigerate until cooled. Next, add 3 tbsp of tequila and 2 tbsp cherry juice and stir well before pouring into the ice cream maker.
If you’re looking for something that’s more peachy and delicious, a Bellini sorbet can be made by boiling 500g of peeled, pitted, and sliced peaches with 45g granulated sugar and 150ml water for about 15 mins or until the peaches are soft. Allow the mixture to cool, and then use a blender to puree it while adding 1 tablespoon of honey, 1 teaspoon of lemon juice, and 4 tablespoons of prosecco. Once the pureed mixture has then been chilled for 4 hours, it is ready to go into the ice cream maker.