Sorbet x 3

by Leah Halmagyi

Ingredients

  • ROASTED CHERRY SORBET
    • Cooking time: 30 mins
  • 800g cherries, pitted
  • 175g caster sugar
  • 1 cup sparkling mineral water
  • juice of 2 limes
  • MANGO AND PASSIONFRUIT SORBET
    • Cooking time: 5 mins
  • 220g caster sugar
  • 1 Tbsp glucose syrup
  • pulp of 5 passionfruit (about 100ml)
  • 1½ cups diced mango
  • juice of 1 lemon
  • RAMBUTAN, SOUR CREAM AND ORGANIC VANILLA SORBET
    • Cooking time: nil
  • 2½ cups peeled and pitted rambutans
  • 1 cup sour cream
  • seeds of 1 organic vanilla bean
  • 1 cup (150g) pure icing sugar
  • 2 Tbsp honey
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Instructions

ROASTED CHERRY SORBET

1 Preheat oven to 180°C. Toss the cherries and caster sugar, then arrange in a baking dish. Bake for 25-30 minutes, until the fruit is well softened. Set aside to cool.
2 Mix with the mineral water and lime juice, then purée in a blender. Press through a fine sieve, then freeze in an ice cream churn.

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MANGO AND PASSIONFRUIT SORBET

1 Combine the caster sugar, glucose syrup and 125ml water in a small saucepan and bring to a boil. Set aside to cool completely. Strain the passionfruit pulp, then add the juice to the syrup.
2 Place the mango, lemon juice and syrup mixture in a blender and purée until very smooth. Freeze in an ice cream churn.

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RAMBUTAN, SOUR CREAM AND ORGANIC VANILLA SORBET

1 Combine all ingredients in a blender and purée until smooth. Pass through a fine sieve. Freeze in an ice cream churn.