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to cool. Refrigerate until needed.
2. Pour sugar syrup, lemon juice and egg
white into ice cream bowl. Set ice cream
maker to desired setting and churn.
3. Once mixture is frozen transfer to a free-
zer safe container and freezer for up to 1
week.
Tip: To make this recipe without using the
eggwhite we recommend using the manual
setting and allow approximately 60 minutes
for churning. Mixture will make approxima-
tely 700ml sorbet once churned.
Pink Grapefruit Sorbet
Makes approximately 1 litre
Ingredients
¾ cup sugar
1½ cups water
¾ cup fresh ruby red grapefruit juice,
chilled
1 small egg white, lightly beaten
Method
1. Combine sugar and water in a saucepan
over a low heat. Cook, stirring, until the su-
gar has dissolved. Increase heat and simmer
for 2 minutes. Remove from heat and allow
to cool. Refrigerate until needed.
2. Pour sugar syrup and grapefruit juice into
ice cream bowl. Set ice cream maker to
desired setting and churn.
3. Once mixture is frozen transfer to a free-
zer safe container and freezer for up to 1
week.
Tip: To make this recipe without using the
eggwhite we recommend using the manual
setting and allow approximately 60 minutes
for churning. Mixture will make approxima-
tely 700 ml sorbet once churned.
Pear and Vanilla Sorbet
Makes approximately 1 litre
Ingredients
¾ cup caster sugar
¾ cup water
1 vanilla bean, split and seeds
scraped
900 g soft pears
¼ cup lemon juice
1 small egg white, lightly beaten
Method
1. Combine sugar, water and vanilla bean
and seeds in a saucepan over a low heat.
Cook, stirring, until the sugar has dissolved.
Increase heat and simmer for 2 minutes. Re-
move from heat and allow to cool. Refrige-
rate until needed.
2. Peel and core pears. Blend or process un-
til pureed. Push mixture through a sieve and
discard pulp. You will need 1 ½ cups liquid.
3. Discard vanilla bean and combine vanilla
sugar syrup, pear juice and lemon juice into
the ice cream bowl. Set ice cream maker to
desired setting and churn.
4. Once mixture is frozen transfer to a free-
zer safe container and freezer for up to 1
week.
Tip: To make this recipe without using the
eggwhite we recommend using the manual
setting and allow approximately 60 minutes
for churning. Mixture will make approxima-
tely 700 ml sorbet once churned.
Raspberry sorbet
Makes approximately 1 litre
Ingredients
¾ cup caster sugar
¾ cup water
300 g frozen raspberries
1 tablespoon lime juice
1 small egg white, lightly beaten
Method
1. Combine sugar and water in a saucepan
over a low heat. Cook, stirring, until the su-
gar has dissolved. Increase heat and simmer
