Finally the sun is out and the temperature is soaring so let's make the most of it! We'll be making these refreshing and zesty sorbets this weekend (or as soon as the clock strikes 5) and enjoying them in the garden.

Each makes 1.2 litres and serves 6-8

Recipe by Linda Tubby, Styling by Mary Norden

If you don't have an ice-cream machine and are using the 'still freeze' method, you'll need to start making the sorbets in the morning.

For the lime sorbet

400g caster sugar
15-20 limes (you will need 500ml juice)

1. To make the lime sorbet, put the sugar and 300ml cold water in a pan over a low heat and heat gently until the sugar has just dissolved; pour into a bowl and leave to cool.

2. Add the lime zest from 4 limes and leave to macerate for about 15 minutes.

3. Juice enough limes to produce 500ml juice, and stir this into the sugar syrup. Place a sieve over a bowl, strain the mixture and discard the lime zest.

4. Churn in an ice-cream machine following manufacturer's instructions or use the 'still freeze' method.

5. For the 'still freeze' method, pour into a 3-litre lidded freezer-proof container and freeze for 3-4 hours. Use a fork to dig at the frozen edges and corners and mix into the slushy centre then use an electric hand whisk to break up the mixture until it's all the same texture. Refreeze for another 3 hours, repeat the process and freeze for a further 2-3 hours. Break up, transfer to a food processor and whiz until really smooth. At this point the sorbet can be transferred into a 1.5-litre container for more compact storage. Freeze until needed, transfer to the fridge 10 minutes before serving.

For the papaya sorbet

200g caster sugar
4 medium papayas
juice from 2 limes

1. Put the sugar and 100ml cold water in a pan over a low heat. Heat gently until the sugar has just dissolved, then pour into a bowl and leave to cool.

2. Peel, deseed and chop the papayas and whiz the flesh in a food processor to make a purée (you will need 600-700ml).

3. Transfer to a bowl and mix in the lime juice and the cooled sugar syrup.

4. Follow churning/freezing instructions for the lime sorbet. Transfer the frozen sorbet containers to the fridge for 10 minutes before serving to soften slightly and make it easier to scoop.

Tip

Can be made up to 2 months ahead and stored in the freezer

 

About the author

Sarah Alcock