Sorbets - what fruits/flavours have you tried

[Thermomixer]

Ta Jo - that will be a winner.

[mama_bel]

Quirky Jo, that is the 3rd time I've heard about this chocolate sorbet.  Waiting, waiting (impatiently). 

[quirkycooking]

Okay, okay!  I thought of something I could do to make it better, so I just need to try it once more then I'll post it!  Here's a photo to whet your appetite! 

[Thermomixer]

I have tried chocolate sorbets - but they had been a bit grainy - waiting for the answer.........

[Meagan]

Jo that is teasing of the worst kind!!!! yumo

[cookie1]

Jo, my mouth is watering. That strawberry sets it off to perfection.

[quirkycooking]

Okay, here it is - finally!  The 'tweaking' didn't work so well, so I went back to the original plan...

You're right Thermomixer, this way of making a chocolate sorbet is not quite as smooth as if you made it the traditional way - you can taste the little slivers of chocolate as they haven't been melted - but nobody complained!  The second time I made it, I tried slightly melting the chocolate, Rapadura, cocoa, coffee, vanilla and salt; blended them together, then added the egg white and ice and ground it all up... but I found it worked better when you didn't try melting them.  Just make sure you grind the Rapadura and chocolate really, really well, before adding the other indgredients.

You can add less Rapadura and more cocoa if you like a darker chocolate flavour.  Enjoy! 

(To see my full post on this recipe, go to http://quirkycooking.blogspot.com/2009/09/quick-chocolate-sorbet.html)

1.  In your Thermomix bowl, pulverise on speed 9 for 30 seconds:
- 200g Rapadura

2.  Add chocolate, and pulverise on speed 9 for another 30 seconds, until it's a very fine powder:
- 170g good quality, dairy free dark chocolate, chopped in small pieces (eg: 70% cocoa Rapadura chocolate, or make your own with this recipe, or this recipe)

3.  Add, and pulverise on speed 9 for 1 minute, using the spatula to help it mix:
- 30g good quality cocoa powder (eg: Planet Organic Cocoa, or Equagold Dutch Cocoa)
- 2 Tblspns strong brewed coffee
- 1 tsp vanilla extract
- 1/4 tsp fine sea salt
- 1 egg white (opt. for creamier result)
- 700g ice cubes (add half first, grind a few seconds, then add the rest)

4.  Eat it quickly before it melts!
      ...or freeze in a shallow tray, or in ice cube trays, and reblend when ready to serve.

[Thermomixer]

Thanks Jo - we will have to do some workshopping - I am sure to get brownie points if I can produce something normal.

[brazen20au]

well my friend made mango sorbet while we were away and my kids have discovered they LOVE fruit sorbets!!!! (they aren't keen on fruit generally)

since we've been home we've had sorbet every night, yummo!
last night was lemon and orange
tonight was orange and passionfruit (smells utterly heavenly)

can't wait to try some other flavours now so bumping for more ideas!!!

[Sundari]

We had apple and mint yesterday - I did the icing sugar and mint together and then added the apple and whizzed it to make it as fine as possible and then added the ice and eggwhite. yummo. It could be even finer if you wanted to peel the apples first.

I like lemon lime and mint too.

[brazen20au]

i have mint out the front so was pondering using that but wasn't sure if the kids would like it. i guess they like minties though
perhaps choc mint (which kind of defeats the fruit purpose lol)

[obbie]

so far i have made watermelon, also lemon.
Can't wait for the mangos soon.

Robyn

[brazen20au]

its freezing here today so we are back to winter desserts lol

[faffa_70]

Pineapple and mint is a huge hit in this house, mint done with the sugar ahhh devine

DS3 is the king of Sorbet and has been on bit of a roll with this warmer weather and has also made

Pear, Pear and Kiwi Fruit, Apple, Apple and Mint, Orange, Lemon, Frozen Berry (you need to add a little water if you do this one as it ends up very dry), Banana, Rockmelon and he has Watermelon freezing to use today (if it freezes on time)

[cookie1]

It sounds like he will be able to have his own sorbet cookbook Kathryn.