Hi Zebraa
You can try pear and ginger (very refreshing, jusd use a smallish piece of ginger and blitz it with the sugar, add 300gm of pear flesh - skin on and 700gm of ice) or mango and orange (freeze about 300gm of orange, cut into smallish chunks and use in place of 300gm of ice - so 300gm of fresh mango flesh, 300gm of frozen orange and 300gm of ice cubes - 1 egg white and about 90gm of sugar)
This is our favourite summer version
Strawberry / Watermelon Sorbet
Ingredients:
80-90gm sugar (tm speed 9/10 secs - do this first)
300gm fresh strawberries (or 250)
300gm iceblocks (I find if I use smaller ice blocks it creates a smoother sorbet) - to make it all fruit you can replace the ice with 300g frozen strawberries, making sure that you cut them into ¼ before freezing
1 egg white
300gm frozen watermelon
100gm chocolate (you choose what you like best) - optional
1 glass of water
Method:
Mill sugar sp9, 10secs
Add fresh strawberries and frozen strawberries/ice blocks and egg white.
Using spatula vigorously, incorporate together on sp 10, for about 10 -15secs.
Add frozen watermelon through hole in lid, incorporate for another 40-50sec, speed 10, keep and eye on it here, the time may need to be less, do it too long here and you will end up with a slushy.
If using - add chocolate in the last 5- 10 secs of incorporation.
* If your sorbet stops moving and seems stuck at any stage it is very important to add water and use your spatula to keep it moving – this will help with the longevity of your blades.
Eat immediately or re-freeze in a shallow tray, when required chop into chunks and re emulsify by TM at sp10 until at desired consistency.
Cheers
