ROASTED CHERRY SORBET

MAKES 1L

INGREDIENTS

• 800g cherries, pitted
• 175g caster sugar
• 1 cup sparkling mineral water
• juice of 2 limes

METHOD

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

MAKES 1L

INGREDIENTS

• 220g caster sugar
• 1 Tbsp glucose syrup
• pulp of 5 passionfruit (about 100ml)
• 1½ cups diced mango
• juice of 1 lemon

METHOD

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

MAKES 1L

INGREDIENTS

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

METHOD

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