Fruity ices and summer days are a match made in heaven - and these get-ahead sorbets are much easier to make than you’d think. So when the sun is blazing, all you’ll have to do is stroll over to your freezer and choose your flavour...
Put 200g (7oz) caster sugar into a pan with 300ml (½ pint) water. Heat gently to dissolve sugar, then simmer for 5min. Cool completely. Meanwhile, blend 350g (12oz) hulled strawberries, 2 ripe kiwi fruit, peeled and roughly chopped, and ¼tsp freshly ground black pepper until smooth. Empty fruit mixture into a freezer-proof container and stir in cooled sugar syrup and the juice of 1 lemon.
Step 2
Cover and freeze until almost set, then whiz in a food processor to break up any ice crystals (alternatively, whisk for 1min). Return to the container, cover and freeze until firm. Serve in balls with a sprinkle of black pepper.
Blueberry and Ginger Sorbet
Step 1
Put 200g (7oz) caster sugar into a pan with 300ml (½ pint) water. Heat gently to dissolve sugar, then simmer for 5min. Cool completely. Meanwhile, put 400g (14oz) blueberries into a pan with 2tbsp water. Heat gently and simmer for 5min until fruit bursts. Blend with the juice of 2 lemons until smooth.
Step 2
Empty into a freezerproof container and leave to cool completely. Stir in the cooled sugar syrup and 25g (1oz) finely chopped stem ginger. Cover and freeze until almost set, then whisk well with a hand-held whisk to break up any ice crystals. Cover and freeze until firm. Serve in balls.
Strawberry and Kiwi Sorbet
Step 1
Put 200g (7oz) caster sugar into a pan with 300ml (½ pint) water. Heat gently to dissolve sugar, then simmer for 5min. Cool completely. Meanwhile, blend 350g (12oz) hulled strawberries, 2 ripe kiwi fruit, peeled and roughly chopped, and ¼tsp freshly ground black pepper until smooth. Empty fruit mixture into a freezer-proof container and stir in cooled sugar syrup and the juice of 1 lemon.
Step 2
Cover and freeze until almost set, then whiz in a food processor to break up any ice crystals (alternatively, whisk for 1min). Return to the container, cover and freeze until firm. Serve in balls with a sprinkle of black pepper.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
