I had been thinking for a while that making fruit sorbets would be a great use of fruit from my garden so when I found a Sunbeam Ice Cream Maker on super special it seemed like a sensible move to buy it and try it out. The recipe book is full of different recipes to try out: basic vanilla icecream and lots of variations, gelatos and sorbets. I also found 25 deliciously different recipes to try on Martha Stewart’s website.
A traditional creamy Ice Cream is made from a custard base using eggs, milk, cream and sugar. Low fat and no added sugar recipes can also be made.
Gelato is the Italian word for ice cream. There are 2 different sorts. A custard based gelato uses a higher proportion of milk and a lower proportion of cream and eggs than ice cream, giving it a creamy texture but it is lighter than icecream. A sugar syrup gelato has a light refreshing taste with a hint of creaminess.
Sorbet is dairy and fat free and has a softer consistency. It has a sugar syrup base and is usually made with fruit.
I had lots of raspberries in the freezer so decided on a Raspberry Sorbet. Martha Stewart has a great variation made with Rose Syrup. This sounded fun and I had some organic rose petals in my stash of bath product making ingredients.
The instructions for the ice cream maker were clear and easy to follow; and the whole process was very easy. I want to make all sorts of different recipes now.
Rose Raspberry Sorbet
1 cup sugar
1 cup water
2 1/2 cups packed unsprayed rose petals
4 1/2 cups raspberries (I used frozen)
Bring sugar and water to a boil in a small saucepan, stirring until sugar has dissolved. Remove from heat and add rose petals. Let steep 20 minutes. Pour through a fine sieve set over a bowl; discard solids. Refrigerate syrup until cold, about 15 minutes.
Puree raspberries and rose syrup in a blender until smooth. Pour through a fine sieve set over a bowl; discard solids. Cover mixture and refrigerate until cold, at least 1 hours and up to 2 hours.
Freeze and churn raspberry mixture in an ice cream maker according to the manufacturer’s instructions, then transfer to a 1 litre container. Covering the top with greaseproof paper before putting on the lid (or plastic wrap) can stop ice crystals forming.