Fruity ices and summer days are a match made in heaven - and these get-ahead sorbets are much easier to make than you’d think. So when the sun is blazing, all you’ll have to do is stroll over to your freezer and choose your flavour...
Put 200g (7oz) caster sugar into a pan with 300ml (½ pint) water. Heat gently to dissolve sugar, then simmer for 5min. Cool completely. Meanwhile, blend 350g (12oz) hulled strawberries, 2 ripe kiwi fruit, peeled and roughly chopped, and ¼tsp freshly ground black pepper until smooth. Empty fruit mixture into a freezer-proof container and stir in cooled sugar syrup and the juice of 1 lemon.
Step 2
Cover and freeze until almost set, then whiz in a food processor to break up any ice crystals (alternatively, whisk for 1min). Return to the container, cover and freeze until firm. Serve in balls with a sprinkle of black pepper.
Blueberry and Ginger Sorbet
Step 1
Put 200g (7oz) caster sugar into a pan with 300ml (½ pint) water. Heat gently to dissolve sugar, then simmer for 5min. Cool completely. Meanwhile, put 400g (14oz) blueberries into a pan with 2tbsp water. Heat gently and simmer for 5min until fruit bursts. Blend with the juice of 2 lemons until smooth.
Step 2
Empty into a freezerproof container and leave to cool completely. Stir in the cooled sugar syrup and 25g (1oz) finely chopped stem ginger. Cover and freeze until almost set, then whisk well with a hand-held whisk to break up any ice crystals. Cover and freeze until firm. Serve in balls.
Strawberry and Kiwi Sorbet
Step 1
Put 200g (7oz) caster sugar into a pan with 300ml (½ pint) water. Heat gently to dissolve sugar, then simmer for 5min. Cool completely. Meanwhile, blend 350g (12oz) hulled strawberries, 2 ripe kiwi fruit, peeled and roughly chopped, and ¼tsp freshly ground black pepper until smooth. Empty fruit mixture into a freezer-proof container and stir in cooled sugar syrup and the juice of 1 lemon.
Step 2
Cover and freeze until almost set, then whiz in a food processor to break up any ice crystals (alternatively, whisk for 1min). Return to the container, cover and freeze until firm. Serve in balls with a sprinkle of black pepper.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
