Freeze! It's time to make sorbet

THE scorching summer days immediately get us to thinking about cooling off and there are few better ways than with the refreshing flavours of sorbet.

sorbet taste jan 28

THE scorching days of summer immediately get us to thinking about cooling off and there are few better ways than with the refreshing flavours of sorbet.

SWEET AND SIMPLE

THE dairy-free sorbet is essentially a fruit puree, egg whites and sugar.

But in the south of Italy, they insist a proper sorbet is made with almond milk, coffee and be accompanied with a brioche.

NICE ICE

"TASTE and texture are the two most important things, and scoopability is another important factor," says Gelatissimo's Dominic Lopresti, 38, who has been making gelato since he was 16.

"People tend to think you can use a common base recipe and you can add whatever fruit or liquid you want," he says. "That's not the case.

"[Ask yourself] do you want an icier sorbet that leaves a really fresh taste or do you want something creamier?"

He says the lime in this recipe (below) will give it edge and slight tartness.

The lime also stops the sorbet from ageing too quickly, while the high natural sugar content of the watermelon means you don't have to add too much extra sugar. 

FROZEN MOMENT

NICK Palumbo, from Gelato Messina, says his top tip is to eat your sorbet pretty much straight away.

"Make sure once you've churned it, you put in the freezer for no more than an hour and serve it. Otherwise it will be hard as a rock. Make it in small batches," he says. 

* LIME AND WATERMELON SORBET *

- Serves 4

- Preparation time: 20 minutes (plus freezing time)

- Cooking time: 15 minutes

- Skills needed: Basic

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1/2 cup caster sugar

750g watermelon, chopped

1 tsp finely grated lime rind

1/4 cup lime juice

2 egg whites, lightly whisked

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Combine caster sugar and 1 cup of warm water in a saucepan over medium heat. Cook, stirring, for 5 minutes or until sugar is dissolved. Simmer without stirring for

10 minutes or until mixture thickens slightly. Remove from heat. Cool completely.

Place watermelon in a food processor or blender. Process until smooth. Using a fine sieve, strain the watermelon into a large bowl.

Discard the pulp. Add the sugar mixture, lime rind and lime juice. Stir to combine. Pour into a shallow 3cm-deep, 20cm x 30cm (base) lamington pan.

Cover and freeze for 1-2 hours or until almost firm.

Transfer the fruit mixture to a food processor. Add egg whites. Process until smooth, but not melted. Pour mixture into a 6cm-deep, 11.5cm x 21.5cm (base) loaf pan. Cover and freeze for 3 hours or until firm. Serve. 

Recipe: Kim Coverdale, Super Food Ideas

Picture: Ben Dearnley