Fruits, the more colourful and the more water content, are in order, to beat the heatwave. Grab the season’s juiciest produce and using water, sugar and plenty of lemon and limes, refresh yourself to a cooling pleasantness. Sorbets technically need an ice cream maker, it reduces efforts for sure, but procuring one and finding space for it can be a headache. So in waltzes in your freezer, trusty saucepans and containers to freeze and churn out delicious, refreshing and colourful sorbet that kids and adults alike will take delight in.
1. Lemon Sorbet
Ingredients
- 240 ml lemon juice
- 240 ml water
- 200 gm sugar
- 15 gm lemon zest
Instructions
- Grab a saucepan, and add the sugar and water. Keep the heat on medium. Let the sugar water boil for a while. Then remove it from heat and let it cool.
- Once the sugar water cools, add the lemon zest and juice.
- Find a freeze-proof container first, then pour this mixture into it. Pop into the freezer.
- Freeze for 4-6 hours. The sorbet will be slushie. You can eat as is.
- If you don’t like the texture, then put it into the blender and whizz for a minute or two. Then freeze for 1-2 hours. Repeat until you like the texture.
2. Mango Sorbet
- 3 large, ripe mangoes
- 200 gm fine sugar
- 1 lime, juiced
- 200 ml water
Instructions
- Peel the skin and extract the pulp from the ripe mangoes. Take care to scrape down the sides of the mango stones.
- Transfer the mango pulp to a blender. Add the rest of the ingredients. Blend until a smooth puree with the sugar has completely dissolved. Take a spoon to scoop out the mango puree, and rub it between fingers, to check if gritty. If you can feel the sugar between your fingers, blend again till the sugar is dissolved.
- Pour into a freezer-safe container and pop into the freezer for 4-6 hours.
- Take it out from the fridge and let it rest to defrost for a bit. Put the mango slushie into the blender again and run it for a minute. They transfer back to the freeze-proof container and freeze for an hour.
- Take the mango sorbet out, repeat the blender process and again freeze for an hour. Your sorbet will be ready to eat this time around. Scoop into cups or glasses.
3. Muskmelon Sorbet
Ingredients
- 225 gm muskmelon (cut into cubes)
- 15 ml lemon juice
Sugar syrup
- 225 gm granulated sugar
- 475 ml water
Instructions
- First make the sugar syrup: Put sugar and water in a nonstick saucepan. Heat until it starts boiling. Then once it boils, lower the heat, keeping it to a simmer. Wait for the sugar to dissolve.
- Around 20 minutes later, the water will have reduced creating a sticky substance. Your sugar syrup is ready. Cool, then keep it in the refrigerator until the fruits are done.
- Chop down the muskmelons. Take a baking tray, spread parchment paper on it and transfer the melons on it. Pop into the freezer for a couple of hours to freeze. Overnight is best.
- Take the muskmelons out the next day and put them into a blender. Keep blending until the fruit is smooth. Add the sugar syrup and lemon juice and blend again.
- Pop this puree into the freezer and repeat the freeze-blend-freeze steps or just freeze it one and eat it right away.
4. Watermelon Sorbet
Ingredients
- 1 kg watermelon flesh, seeds removed and cubed
- 15ml lime juice
- 15-30ml water
- 15 ml honey
For garnish:
- Watermelon slices
- Basil or mint leaves
Instructions
- Take a baking pan. Use parchment paper to line the pan. Take the cubed watermelons, put them on the pan and freeze for 1-2 hours. Transfer the fruit to the freezer back next, then freeze for 4-6 hours i.e., overnight.
- The next day, take a blender, add the watermelons and lime juice and puree until a smooth consistency is attained. Keep adding water using a spoon in between whizzes.
- The puree will slowly take on a scoopable texture. If you want your sorbet sweeter, add the honey.
4. Serve the watermelon sorbet in dessert cups topped with watermelon slices and mint or basil.