Magimix GELATO CHEF 2200 - Manual (Page 19)

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TROPICAL SORBET
2 large, ripe mangoes - 5 oz (150 g) granulated sugar - 1/2 pint (300 ml) water - Juice of a
lime or 1/2 a lemon - 1 egg white.
Make a syrup with the sugar and water (as given in the recipe for Orange Sorbet) and when
it has cooled, add the pureed mango flesh and the lime or lemon juice. Turn into the ice
cream maker and follow the instructions for the Citrus Sorbet for adding the egg white
other tropical fruits that make good sorbets are Kiwi Fruit, Paw Paw or fresh or tinned
Lychees. (Makes up to 1 pint of mixture)
STRAWBERRY SORBET
1 lb (500 g) fresh or un-sugared frozen strawberries (defrosted) - 4 oz (100 g) granulated
sugar – 1/2 pint (300 ml) water - Juice of 1/2 a lemon – 1/2 a packet of powdered gelatine -
1 egg white. (optional)
Make a syrup, as for the Orange Sorbet, with the sugar and water. While the syrup is cooling
mash the strawberries or puree them in a liquidiser or food processor and strain or sieve
them to eliminate the pips. Stir the strawberry puree into the sugar syrup together with the
lemon juice and the gelatine, which has been melted in a small bowl in two tablespoons of
water over a pan of boiling water. If you want a larger quantity of light sorbet, follow the
instructions for Citrus Sorbet before adding the egg white.
(Makes approximately 1 pint of mixture)
WHITE WINE SORBET
8 oz granulated sugar - 6 fl oz (175 ml) water - Zest and juice of a lemon – 1/2 pint (300 ml)
sweet white wine - 2 small or 1 large egg white - packet gelatine (optional)
Follow the recipe for the Orange Sorbet to make a syrup with the sugar, water and lemon
zest. (If you like a very smooth sorbet, strain out the lemon zest when the syrup has cooled).
Add the lemon juice, the wine and the melted gelatine, if you are using it (see instructions
for Strawberry Sorbet above) to the cold syrup and pour it all into the ice cream maker. As
it starts to freeze add the egg white; see the recipe for the Citrus Sorbet.
(Makes 3/4 -1 pint of mixture)
TOMATO SORBET
1 pint (600 ml) tomato juice - Juice of 2 lemons - 1 dessertspoonful Worcester sauce - Few
drops Tabasco sauce (optional) - 1 dessertspoonful sugar - Salt and pepper - 4 fl oz (125 ml)
Vodka (optional) - 2 egg whites.
Mix together all the ingredients, tasting carefully to achieve the seasoning that you like. The
finished sorbet will be light and fluffy and is good served in scoops on a bed of lettuce leaves,
decorated with a few prawns.
(Makes 1 1/4 pints of mixture)