Polli

Autumn is rolling in here is Sydney with a cooler change in the weather. If you want to hang onto summer you might want to try this recipe for yummy fruit sorbet. These delicious, sustainably cast ceramic ice cream cones can be found on etsy.

Ingredients (serves 4, or 2 pigys):

• 500ml (2 cups) water

• 215g (1 cup) caster sugar

• 600ml (2 cups) freshly squeezed blood orange juice

• 2 egg whites

Method

1. Combine the water and sugar in a medium saucepan and stir over low heat for 5 minutes or until sugar dissolves. Increase the heat and bring to the boil. Boil for 5 minutes or until mixture thickens. Set aside for 30 minutes to cool.

2. Add sugar syrup to the blood orange juice and stir well. Pour into an airtight container, cover and place in the freezer for 4-5 hours or until almost set.

3. Roughly break up the sorbet with a metal spoon and transfer to a food processor. Process until the sorbet is smooth and has a soft texture.

4. Return sorbet to container and place in the freezer for another 4 hours or until firm. Remove from the freezer and repeat step 4. Return sorbet to the container and place in the freezer for another 5 hours or until firm.

5. Place the sorbet and egg whites in the bowl of a food processor and process until sorbet is pale and smooth. Return to the container and place in the freezer for a further 4 hours or until almost firm.

Polli tip: If you want to use an alternative sweetener like honey or agave, use 3/4s of the amount in place of the sugar. For example, instead of 1 cup sugar, use 3/4 cup honey instead.

Delicious! Thanks for the recipe Arthur.