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Fresh Lemon Sorbet
Ingredients
235 g granulated sugar
280 g pure water
80 g freshly squeezed lemon juice
0.5 tbsp finely grated lemon zest
Place the granulated sugar and water in a medium saucepan and bring to the boil
over a medium heat. Reduce the heat to low and simmer without stirring until the
sugar dissolves, about 3-5 minutes. Allow to cool completely. This is called simple
syrup and can be made in large quantities to have on hand for making fresh
lemon sorbet. Keep in the fridge until ready to use.
When cool, add the lemon juice and zest and stir to combine. Switch on the
machine, pour the lemon mixture through the ingredient spout into the freezer
bowl and blend until thickened, about 50–60 minutes.
Chocolate frozen yoghurt
Ingredients
160 g whole milk
180 g dark or semi- sweet chocolate, chopped
268 g low fat vanilla yoghurt
33 g granulated sugar
Place the milk and chocolate in a blender or food processor with the metal blade
and blend for 15 seconds until well blended and smooth. Add the yoghurt and
sugar and process until smooth, about 15 seconds. Turn on the machine, pour
the mixture through the ingredient spout into the removable bowl and mix until
thickened, about 50–60 minutes.
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