A sherbet is an iced dessert that uses milk (unlike sorbet) but doesn’t use eggs (unlike ice-cream). This recipe works well even if you don’t have an ice-cream maker.
- 165 g (¾ cup) caster sugar
- 1 lemon, juiced, strained
- 2 tbsp elderflower cordial
- 185 ml (¾ cup) milk
- strawberry and bay cream, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time 1 hour
Heat sugar and 125ml water in a small saucepan and stir until sugar dissolves. Cool, speeding up the process by placing the pan’s base in cold water. Stir in lemon juice, cordial and milk; it may look curdled, but don’t worry.
Place in a large plastic tray that’s big enough to whisk the mixture in later, then place in the freezer and freeze for 1 hour. Remove from freezer, then whisk to break up and redistribute the ice crystals. Do this every 30 minutes to 1 hour or until the mixture freezes; this will take up to 2 hours. (If you forget or your freezer is super-efficient and the ice becomes too firm, use a food processor to turn it into slush. Or, scrape it with a fork like you would a granita.) When mixture is light and airy, freeze for a further hour so it is more like a sorbet than a slushie.
Serve in glasses with a dollop of strawberry bay cream.
Photography by Alan Benson.
As seen in Feast magazine, Jan 2012, Issue 5.