Summer fruit sorbet

Have you ever made sorbet? I hadn't until the other day. 

I saw the food magazine - "Taste Summertime" -  on the shelves in the newsagent a couple of weeks agao and was attracted to the summery image of sorbet on the cover - yes covers do sell, because I bought the magazine, and made the recipe! 

Making the sorbet was a little fiddly as it was made in four parts over 2 days, but I think the result was worth it. The ingredients are super simple, you just need to be a little organized. Easy but fiddly but yummy! 
They served theirs in little white dishes with ice-cream sticks - think "summer beach days". I decided to serve mine in cocktail glasses for an elegant dessert.

 Please click on "read more" to keep reading and seeing more pics!

  Here's how to make it -

1 - Make sugar syrup by combining 1 cup caster sugar with 1 cup water. Heat in a saucepan for 3 minutes or until sugar is dissolved, then simmer for 1 minute. You need 400ml sugar syrup. Place in the fridge to chill for 3 hours.
(I did this part on Monday before I went to work)

2 - Select your fruit. Use whatever you like or what is in season. (I did this part on Monday night after work)
I used passionfruit (a small tin) mixed with the flesh of 1 nectarine (as I couldn't find any fresh passionfruit at the market that day). Take out the seeds (reserve seeds) and process the fruit in a food processor for a couple of minutes then push through a fine sieve.  You will need 2 cups liquid to 1 cup of the sugar syrup.
I used frozen berries for the berry sorbet. Same deal, process, then push through a sieve. 
I made half passionfruit mixture, and half berry fruit mixture.

3 - Mix the fruit juice and sugar syrup together. Pour the mixture into a shallow metal tray lined with baking paper. (I used a loaf tin as I was only doing half the mixture). Freeze until firm.

4 - I did the next part the next morning.
Working quickly break up the mixture with a metal spoon - or I found it easier to just pick up the block and break it up with my hands. Use a food processor to process the mixture until smooth. Spoon into a metal tray lined with baking paper. Freeze for 3 hours or until firm.

5 - When ready to serve scoop the sorbet out with an icecream scoop into serving dishes and enjoy. Drizzle passionfruit over the passion fruit sorbet. 

6 - Eat, enjoy and accept the compliments of your guests! 

Last week I discovered this little spot on my patio where the summer sunlight was shining through and being diffused by a couple of sheets of perspex sheeting inserted into the patio roof. In the middle of the day when the sun was overhead, and with the sunlight shining on the plants in the background it made a perfect place to photograph a summer drink I call "Orange Sunrise". 

This is a non-alcoholic version of Tequila Sunrise - just lemonade, orange juice and a slerp of Grenadine. (well mostly non-alcoholic - you could use red cordial maybe instead of Grenadine). Mix the lemonade and orange juice together, then slide the Grenadine down the inside of the glass. Add ice. I served the drink in jars with a straw - it seems to be all the rage now for some reason!

The little wire carrier is actually a candle carrier I picked up for a few dollars in a home-wares store the other day.  I thought it was perfect for this project.

And what says summer more than sunflowers

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