Sorbets & Granitas

Sorbets and granitas are very simple to make, consisting of a blend of fresh fruit, juices, flavourings, water and sugar. Once churned in an ice-cream maker, the mixture thickens and takes on the familiar granular consistency.

The fruit-based sorbets or granitas make refreshing desserts, while a savoury sorbet, such as Tomato and Basil is delicious served as a starter or between courses to refresh the palate. Or try offering Coffee Granita at the end of a meal instead of the usual espresso.

While sorbets and granitas tend to be on the tart side, don’t be tempted to over-compensate for this by adding more sugar, since this will result in a sorbet with a sticky consistency. A little egg white or gelatine can be added to the sorbet mixture while it is churning to help prevent it from melting too quickly and to retain its shape.

Orange Sorbet

A delicious, tangy sorbet that would make a refreshing treat on a hot summer’s day. Serve with Ginger & Orange ice-cream and Orange Thins.

Makes about 1 litre/1¾ pints/4¼ cups

2 oranges

About 300 ml/½ pint/1¼ cups fresh orange juice

250 g/9 oz/scant 1¼ cups granulated sugar

450 ml/¾ pint/2 cups water

2.5 cm/1 in piece of fresh root ginger, peeled and finely chopped

1 Thoroughly scrub the oranges in warm soapy water, then rinse and dry them well. Using a sharp knife, remove only the coloured outer layer of the zest, then finely chop. Squeeze the juice into a large jug and make up to 300 ml/½ pint/1¼ cups with fresh orange juice.

2 Put the sugar, water and orange zest into a heavy-based saucepan and heat gently, stirring occasionally, for about 5 minutes until the sugar has dissolved and become syrupy. Remove from the heat and leave to cool.

3 Stir the orange juice into the syrup. Chill in the fridge for 1 hour.

4 Pour the liquid into the ice-cream maker and churn for about 15 minutes until thick and frozen.

5 Serve the sorbet immediately or transfer to a freezer container to store. Best eaten within 2 days of making.

Pear & Cranberry Sorbet

Pears have a distinctive taste when cooked and their flavour works really well in a sorbet. I’ve added cranberry juice for a mouth-watering combination, but other juices such as apple or pineapple would work equally well.

Makes 1 litre/1¾ pints/4¼ cups

250 g/9 oz/scant 1¼ cups granulated sugar

600 ml/1 pint/2½ cups water

5 large pears, peeled

Juice of 1 lemon

150 ml/¼ pint/2/3 cup cranberry juice

1 egg white

1 Put the sugar and 450 ml/¾ pint/2 cups of the water into a heavy-based saucepan and heat gently, stirring occasionally, for about 5 minutes until the sugar has dissolved and become syrupy. Remove from the heat and leave to cool.

2 Meanwhile, poach the pears in the remaining water and lemon juice for about 10 minutes until tender. Core the pears and cut them into quarters, then purée the flesh in a food processor or liquidiser with the cranberry juice.

3 Pour the pear mixture into the cooled syrup. Chill in the fridge for 1 hour.

4 Pour the liquid into the ice-cream maker and churn for about 15–20 minutes until thick and frozen.

5 Loosely break up the egg white with a fork and add to the machine, then turn for a further 2 revolutions until well combined.

6 Serve the sorbet immediately or transfer to a freezer container to store. Best eaten within 2 days of making.

Grapefruit Sorbet

Refreshingly tangy, this is very similar to the Orange Sorbet but with more of a kick. Serve in balls arranged in the centre of a plate, topped with a drizzle of Orange Sauce.

Makes 1 litre/1¾ pints/4¼ cups

200 g/7 oz/scant 1 cup granulated sugar

450 ml/¾ pint/2 cups water

1 lemon

1 orange

Juice of 4 large grapefruits

1 Put the sugar and water into a heavy-based saucepan and heat gently, stirring occasionally, for about 5 minutes until the sugar has dissolved and become syrupy. Remove from the heat and leave to cool.

2 Meanwhile, thoroughly scrub the lemon and orange in warm soapy water, then rinse and dry them well. Using a sharp knife, remove only the coloured outer layer of the zest, then finely chop. Squeeze the juice into a large jug and combine with the grapefruit juice.

3 Pour the juice into the syrup. Chill in the fridge for 1 hour.

4 Pour the liquid into the ice-cream maker and churn for about 15–20 minutes until thick and frozen.

5 Serve the sorbet immediately or transfer to a freezer container to store. Best eaten within 2 days of making.

Kiwi & Mint Sorbet

A thirst-quenching sorbet that children will definitely love, this is perfect for a summer day. Serve it in scoops with Garden Mint and Choc ice-cream.

Makes about 1 litre/1¾ pints/4¼ cups

1 lemon

250 g/9 oz/scant 1¼ cups granulated sugar

450 ml/¾ pint/2 cups water

5 large kiwi fruits, halved and flesh scooped out

Handful of mint leaves, preferably Moroccan

75 ml/2½ fl oz/1/3 cup pineapple juice

1 Thoroughly scrub the lemon in warm soapy water, then rinse and dry well. Using a sharp knife, remove only the coloured outer layer of the zest, then finely chop. Squeeze the juice.

2 Put the sugar, water, lemon zest and juice into a heavy-based saucepan and heat gently, stirring occasionally, for about 5 minutes until the sugar has dissolved and become syrupy. Remove from the heat and leave to cool.

3 Meanwhile, purée the kiwi fruits, mint and pineapple juice in a food processor or liquidiser.

4 Pour the kiwi mixture into the syrup. Chill in the fridge for 1 hour.

5 Pour the liquid into the ice-cream maker and churn for about 15–20 minutes until thick and frozen.

6 Serve the sorbet immediately or transfer to a freezer container to store. Best eaten within 2 days of making.

Tomato & Basil Sorbet

The classic combination of tomato and basil makes an excellent savoury sorbet served as a starter or between courses to cleanse the palate. For an extra kick, add a splash of Tabasco sauce.

Makes about 1 litre/1¾ pints/4¼ cups

550 g/1¼ lb fresh ripe Italian tomatoes

50 g/2 oz/¼ cup fresh basil leaves

Juice of ½ lemon

5 ml/1 tsp Worcestershire sauce

5 ml/1 tsp caster (superfine) sugar

10 ml/2 tsp tomato purée

A pinch of rock salt and freshly ground black pepper

200 ml/7 fl oz/scant 1 cup water

1 Immerse the tomatoes in a bowl of hot water for about 1 minute, then remove and peel the skin.

2 Chop the tomatoes and transfer to a food processor or liquidiser with the basil. Blend until smooth.

3 Put the purée into a saucepan and bring to the boil, then reduce the heat and simmer for about 15 minutes until the mixture has thickened slightly.

4 Press through a sieve (strainer), using the back of a spoon, and discard the seeds. Add the lemon juice, Worcestershire sauce, sugar, tomato purée, seasoning and water, then mix well to combine. Chill in the fridge for 1 hour.

5 Pour the liquid into the ice-cream maker and churn for about 15–20 minutes until thick and frozen.

6 Serve the sorbet immediately or transfer to a freezer container to store. Best eaten within 2 days of making.

Cucumber & Mint Sorbet

Another savoury sorbet to be served as a starter or between courses. The cooling cucumber and mint make this sorbet really refreshing, especially when served as part of a hot, spicy meal.

Makes about 1 litre/1¾ pints/4¼ cups

2 large cucumbers, peeled and diced

450 ml/¾ pint/2 cups water

150 g/5 oz/2/3 cup granulated sugar

Juice of 1 lemon

12 fresh mint leaves, preferably Moroccan, finely chopped

1 egg white

1 Purée the cucumbers with the water, sugar and lemon juice in a food processor or liquidiser. Press the mixture through a sieve (strainer), using the back of a spoon, and discard the seeds.

2 Pour the liquid into the ice-cream maker and churn for about 15–20 minutes until thick and frozen.

3 Loosely break up the egg white with a fork and add to the machine with the mint, then turn for a further 2 revolutions until well combined.

4 Serve the sorbet immediately or transfer to a freezer container to store. Best eaten within 2 days of making.

Melon Sorbet

Melons work incredibly well in sorbets, especially watermelon because of its wonderful colour and subtle flavour. Serve in balls with Kiwi & Mint Sorbet.

Makes about 900 ml/1½ pints/3¾ cups

900 g/2 lb watermelon flesh, cubed and seeded

150 g/5 oz/2/3 cup caster (superfine) sugar

120 ml/4 fl oz/½ cup water

Juice of 1 lemon

1 egg white

1 Put the melon in a food processor or liquidiser and briefly blend until you have even-sized pieces.

2 Put the sugar, water and lemon juice into a heavy-based saucepan and heat gently, stirring occasionally, for about 5 minutes until the sugar has dissolved and become syrupy. Remove from the heat and leave to cool.

3 Put the watermelon into a large bowl and stir in the syrup. Chill in the fridge for 1 hour.

4 Pour the mixture into the ice-cream maker and churn for about 15–20 minutes until thick and frozen.

5 Loosely break up the egg white with a fork and add to the machine, then turn for a further 2 revolutions until well combined.

6 Serve the sorbet immediately or transfer to a freezer container to store. Best eaten within 2 days of making.

Rosewater Sorbet

Rosewater is made by distilling rose petals three times to create an intense fragrance that is equal to the English flower. Serve with Lime & Mango Sorbet and a drizzle of Mango & Ginger Sauce.

Makes about 750 ml/1¼ pints/3 cups

2 cardamom pods, seeds removed

250 g/9 oz/scant 1¼ cups granulated sugar

200 ml/7 fl oz/scant 1 cup water

30 ml/2 tbsp rosewater

Juice of 1 lemon

1 egg white

1 Place the cardamom seeds in a pestle and mortar and grind until a fine black powder.

2 Put the sugar, water and ground cardamom into a heavy-based saucepan and heat gently, stirring occasionally, for about 5 minutes until the sugar has dissolved and become syrupy. Remove from the heat; leave to cool.

3 Stir the rosewater and lemon juice into the syrup. Chill in the fridge for 1 hour.

4 Pour the liquid into the ice-cream maker and churn for about 15–20 minutes until thick and frozen.

5 Loosely break up the egg white with a fork and add to the machine and turn for a further 2 revolutions until well combined.

6 Serve the sorbet immediately or transfer to a freezer container to store. Best eaten within 2 days of making.

Lemon Sorbet

Citrus fruits always make good sorbets because they have such an intense flavour. The acidity in lemons varies quite a lot depending on the variety, so adjust the amount of sugar required by tasting the mixture as you go along.

Makes about 750 ml/1¼ pints/3 cups

3 large lemons

250 g/9 oz/scant 1¼ cups granulated sugar

250 ml/8 fl oz/1 cup tonic water

1 egg white

15–30 ml/1–2 tbsp gin (optional)

1 Thoroughly scrub the lemons in warm soapy water, then rinse and dry them well. Using a sharp knife, remove only the coloured outer layer of the zest, then finely chop. Squeeze the juice.

2 Put the lemon juice and zest, sugar and tonic water into a heavy-based saucepan and heat gently, stirring occasionally, for about 5 minutes until the sugar has dissolved and become syrupy. Remove from the heat and leave to cool.

3 Strain the syrup through a sieve (strainer) into a jug. Chill in the fridge for 1 hour.

4 Pour the liquid into the ice-cream maker and churn for about 15–20 minutes until thick and frozen.

5 Loosely break up the egg white with a fork and add to the machine with the gin, if using, then turn for a further 2 revolutions until well combined.

6 Serve the sorbet immediately or transfer to a freezer container to store. Best eaten within 2 days of making.

Lavender Sorbet

Lavender is one of the most perfumed members of the herb family, so this sorbet is very fragrant. Serve in balls arranged in a flower-studded ice bowl (see below) with Elderflower Sorbet.

Makes about 750 ml/1¼ pints/3 cups

250 g/9 oz/scant 1¼ cups granulated sugar

200 ml/7 fl oz/scant 1 cup water

15 ml/1 tbsp clear runny honey

15 ml/1 tbsp lavender heads, lightly crushed

Juice of 1 lemon

1 egg white

1 Put the sugar, water and honey into a heavy-based saucepan and heat gently, stirring occasionally, for about 5 minutes until the sugar has dissolved and become syrupy. Remove from the heat and leave to cool.

2 Stir the lavender heads and lemon juice into the syrup. Chill in the fridge for 1 hour.

3 Pour the liquid into the ice-cream maker and churn for about 15–20 minutes until thick and frozen.

4 Loosely break up the egg white with a fork and add to the machine, then turn for a further 2 revolutions until well combined.

5 Serve the sorbet immediately or transfer to a freezer container to store. Best eaten within 2 days of making.

Flower-studded Bowl

This glorious ice bowl is decorated with pansies, cranberries and fern leaves, which are set into the ice. You could also use marigolds, rose petals and herbs to decorate the bowl and fill with other flavours of sorbet and ice-cream to stunning effect.

1 Pour cold water into a 1.2 litre/2 pint/ 5 cup bowl until about three-quarters full.

2 Place a second 600ml/1 pint/2½ cup bowl within the larger bowl and hold it in place with a few strips of masking tape.

3 Place the bowls in the freezer for 2 hours until semi-frozen. Remove from the freezer and arrange leaves, flowers and berries – pansies, cranberries and fern leaves would all work well – in the semi-frozen water. Return to the freezer for at least 4 hours until frozen.

4 When frozen, ease out the small bowl, tap out the ice bowl and store in the freezer until required.

Lime & Mango Sorbet

This sorbet combines the fresh taste of lime with the sweet exotic flavour of mango. Use really ripe Indian mangoes; failing that canned mangoes work equally well. Shape the sorbet between 2 tablespoons and serve.

Makes about 750 ml/1¼ pints/3 cups

250 g/9 oz/scant 1¼ cups granulated sugar

450 ml/¾ pint/2 cups still mineral water

2 limes

1 large mango, halved, stoned (pitted) and flesh scooped out

2 Meanwhile, thoroughly scrub the limes in warm soapy water, then rinse and dry them well. Using a sharp knife, remove only the coloured outer layer of the zest, then finely chop. Squeeze the juice.

3 Purée the mango in a food processor or liquidiser.

4 Stir the lime juice, zest and mango purée into the syrup. Chill in the fridge for 1 hour.

5 Pour the liquid into the ice-cream maker and churn for about 15–20 minutes until thick and frozen.

6 Serve the sorbet immediately or transfer to a freezer container to store. Best eaten within 2 days of making.

Passion Fruit Sorbet

This is a really romantic sorbet with an intense passion-fruit flavour. Serve on St. Valentine’s Day or as the finale to a special meal, decorated with physalis fruit and whipped cream.

Makes about 600 ml/1 pint/2½ cups

225 g/8 oz/1 cup granulated sugar

175 ml/6 fl oz/¾ cup water

1 lemon

3 ripe passion fruits, halved and flesh scooped out

300 ml/½ pint/1¼ cups Champagne

1 egg white

2 Meanwhile, thoroughly scrub the lemon in warm soapy water, then rinse and dry well. Using a sharp knife, remove only the coloured outer layer of the zest, then finely chop. Squeeze the juice into a large jug and add the finely chopped zest.

3 Stir the passion fruits and syrup into the lemon juice and zest. Chill in the fridge for 1 hour.

4 Once chilled, stir in the Champagne.

5 Pour the liquid into the ice-cream maker and churn for about 15–20 minutes until thick and frozen.

6 Loosely break up the egg white with a fork and add to the machine, then turn for a further 2 revolutions until well combined.

7 Serve the sorbet immediately or transfer to a freezer container to store. Best eaten within 2 days of making.

Elderflower Sorbet

Elderflowers make such a wonderfully fragrant sorbet that is reminiscent of summer. Serve in scoops with Lemon Sorbet and Shortbread Wedges.

Makes about 750 ml/1¼ pints/3 cups

250 g/9 oz/scant 1¼ cups granulated sugar

200 ml/7 fl oz/scant 1 cup water

30 ml/2 tbsp elderflower cordial

Juice of 1 lemon

1 egg white

2 Stir the cordial and lemon juice into the syrup. Chill in the fridge for 1 hour.

3 Pour the liquid into the ice-cream maker and churn for about 15–20 minutes until thick and frozen.

4 Loosely break up the egg white with a fork and add to the machine, then turn for a further 2 revolutions until well combined.

5 Serve the sorbet immediately or transfer to a freezer container to store. Best eaten within 2 days of making.

Gooseberry & Kiwi Sorbet

A pleasantly tangy sorbet with a delicate underlying flavour of kiwi fruit. Serve in balls with Gooseberry Frais and a drizzle of Hot Raspberry Sauce.

Makes about 1 litre/1¾ pints/4¼ cups

250g/9oz fresh gooseberries or 300g/11oz/1 medium can of gooseberries, drained

3 large kiwi fruits, halved and flesh scooped out

250g/9oz/scant 1¼ cups granulated sugar

450 ml/¾ pint/2 cups water

Juice of 1 lemon

1 egg white

1 Purée the gooseberries and kiwi fruit flesh in a food processor or liquidiser. Press the purée through a sieve (strainer), using the back of a spoon, and discard the seeds and skin.

2 Put the sugar and water into a heavy-based saucepan and heat gently, stirring occasionally, for about 5 minutes until the sugar has dissolved and become syrupy. Remove from the heat and leave to cool.

3 Stir the fruit purée and lemon juice into the syrup. Chill in the fridge for 1 hour.

4 Pour the liquid into the ice-cream maker and churn for about 15–20 minutes until thick and frozen.

5 Loosely break up the egg white with a fork and add to the machine, then turn for a further 2 revolutions until well combined.

6 Serve the sorbet immediately or transfer to a freezer container to store. Best eaten within 2 days of making.

Coffee Granita

An invigorating sorbet with a coarse granular texture and an intense coffee flavour. Spoon into tall serving glasses and top each one with a spoonful of whipped cream and a splash of Kahlua liqueur to make a sophisticated dessert.

Makes about 750 ml/1¼ pints/3 cups

100 g/4 oz/½ cup granulated sugar

450 ml/¾ pint/2 cups water

200 ml/7 fl oz/scant 1 cup strong black coffee, cooled

1 Put the sugar and water into a heavy-based saucepan and heat gently, stirring occasionally, until the sugar has dissolved. Increase the heat and boil rapidly, without stirring, for about 2 minutes until it becomes a light syrup. Remove from the heat and leave to cool.

2 Stir the coffee into the syrup. Chill in the fridge for 1 hour.

3 Pour the mixture into a shallow freezer container and freeze for about 3 hours until solid.

4 Turn the frozen coffee ice out into a bowl and chop into large chunks.

5 Transfer the pieces to the food processor or liquidiser and blend until the ice breaks down into even-sized crystals. Serve immediately.

Mint & Melon Granita

The combination of melon and mint produces a wonderful colour as well as clean, delicate flavour. Serve as a starter or between courses with a splash of crème de menthe, if liked, to refresh the palate. Decorate with a sprig of fresh mint.

Makes about 1 litre/1¾ pints/4¼ cups

150 g/5 oz/2/3 cup granulated sugar

300 ml/½ pint/2 cups water

1 kg/2¼ lb watermelon, cubed and seeded

12 sprigs of fresh mint, preferably Moroccan, leaves finely chopped

2 Purée the melon in a food processor or liquidiser.

3 Pour the melon into the syrup, then add the finely chopped mint. Chill in the fridge for 1 hour.

4 Pour the mixture into a shallow freezer container and freeze for about 3 hours until solid.

5 Turn the frozen melon ice out into a bowl and chop into large chunks.

6 Transfer the pieces to the food processor or liquidiser and blend until the ice breaks down into even-sized crystals. Serve immediately.

Blackcurrant Granita

Blackcurrants make excellent granitas, thanks to their intense flavour and colour. Berries, such as cranberries and blueberries, would also work well. Serve in tall glasses with a spoonful of crème fraîche and a sprig of fresh mint.

Makes about 750 ml/1¼ pints/3 cups

450 g/1 lb fresh blackcurrants

550 ml/19 fl oz/21/3 cups water

100 g/4 oz/½ cup granulated sugar

Juice of 1 lemon

1 Carefully wash and pick over the blackcurrants. Transfer them to a food processor or liquidiser and blend with 50 ml/2 fl oz/3¼ tbsp of the water until you have a smooth purée.

2 Press the purée through a sieve (strainer), using the back of a spoon, and discard the seeds and skin.

3 Put the sugar and remaining water into a heavy-based saucepan and heat gently, stirring occasionally, until the sugar has dissolved. Increase the heat and boil rapidly, without stirring, for about 2 minutes until it becomes a light syrup. Remove from the heat and leave to cool.

4 Stir the blackcurrant purée into the syrup with the lemon juice. Chill in the fridge for 1 hour.

5 Pour the liquid into a shallow freezer container and freeze for about 3 hours until solid.

6 Turn the frozen blackcurrant ice out into a bowl and chop into large chunks.

7 Transfer the pieces to the food processor or liquidiser and blend until the ice breaks down into even-sized crystals. Serve immediately.

Elderflower Granita

A refreshing dessert with a mild perfumed flavour. Spoon into tall serving glasses and top each one with a spoonful of whipped cream and drizzle of Hot Raspberry Sauce.

Makes about 750 ml/1¼ pints/3 cups

100 g/4 oz/½ cup granulated sugar

450 ml/¾ pint/2 cups water

30 ml/2 tbsp elderflower cordial

2 Stir the elderflower cordial into the syrup and mix well. Chill in the fridge for 1 hour.

3 Pour the liquid into a shallow freezer container and freeze for about 3 hours until solid.

4 Turn the frozen elderflower ice out into a bowl and chop into large chunks.

5 Transfer the pieces to the food processor or liquidiser and blend until the ice breaks down into even-sized crystals. Serve immediately.

Citrus Granita

Citrus fruits, such as oranges, lemons and limes, make really tangy granitas. Try adding ground ginger, cloves or cinnamon, to give a spicy twist. Serve in tall glasses decorated with a sprig of mint and with Orange Thins.

Makes about 750 ml/1¼ pints/3 cups

2 oranges

2 lemons

115 g/4 oz/heaped ½ cup granulated sugar

450 ml/¾ pint/2 cups water

1 Thoroughly scrub the oranges and lemons in warm soapy water, then rinse and dry them well. Using a sharp knife, remove only the coloured outer layer of the zest, then finely chop. Squeeze the juice into a large jug.

2 Put the sugar, water and zest into a heavy-based saucepan and heat gently, stirring occasionally, until the sugar has dissolved. Increase the heat and boil rapidly, without stirring, for about 2 minutes until it becomes a light syrup. Remove from the heat and leave to cool.

3 Stir the fruit juice into the syrup and mix well. Chill in the fridge for 1 hour.

4 Pour the liquid into a shallow freezer container and freeze for about 3 hours until solid.

5 Turn the frozen citrus ice out into a bowl and chop into large chunks.

6 Transfer the pieces to the food processor or liquidiser and blend until the ice breaks down into even-sized crystals. Serve immediately.

Cranberry Granita

Like blackcurrants, cranberries make great refreshing granitas. Serve as part of a Christmas meal, either as a starter or pudding, topped with a spoonful of whipped cream and a couple of tablespoons of grenadine liqueur.

Makes about 750 ml/1¼ pints/3 cups

225 g/8 oz frozen cranberries

550 ml/19 fl oz/21/3 cups water

100 g/4 oz/½ cup granulated sugar

Juice of 1 lemon

1 Carefully wash and pick over the cranberries. Transfer them to a food processor or liquidiser and blend with 50 ml/2 fl oz/3¼ tbsp of the water until you have a smooth purée.

2 Press the purée through a sieve (strainer), using the back of a spoon, and discard the skins and seeds.

4 Stir the cranberry purée and lemon juice into the syrup. Chill in the fridge for 1 hour.

5 Pour the liquid into a shallow freezer container and freeze for about 3 hours until solid.

6 Turn the frozen cranberry ice out into a bowl and chop into large chunks.

7 Transfer the pieces to the food processor or liquidiser and blend until the ice breaks down into even-sized crystals. Serve immediately.