Orange Sorbet; Yoghurt Sorbet
Two sorbets from Nigel Slaters Kitchen Diaries, both made with one of my most-used pieces of kitchen equipment, my ice-cream maker. Home-made ice-creams and sorbets are a cinch, and affordable, to make with this bit of kit. A frozen treat like this is a really cost-effective way to add a dessert or palate cleanser to a meal. If you have any left over it you can obviously keep it in the freezer to eat again later.
For the orange sorbet, put 250g caster sugar and 250ml water in a pan over a moderate heat until the sugar has melted. Add the zest of two oranges, and then leave to cool completely. Once cool, strain the syrup to remove the orange zest. Pour 750ml freshly squeezed orange juice (about 6-8 oranges) into the syrup, and stir in the juice of a lemon. Pour the mixture into an ice-cream maker and churn until almost frozen. Remove from the bowl and freeze for twenty minutes or so before serving.
The yoghurt sorbet was a product of having most of a tub of natural yoghurt left over from the cucumber salad I served with the halibut last week. I just added 4 tablespoons of sieved icing sugar to about 400g of natural yoghurt, and poured it straight into the ice-cream maker to churn. Again, it requires a few minutes in the freezer to finish off before serving.