Tasty and Easy Recipes

Ingredients:
750g frozen organic raspberries
85g fructose (available at supermarkets)
10 ml (2 tsp) vodka (optional)
Crushed ice

Method:
Thaw the raspberries, then pur’e them in a blender.
Pass the pur’e through a coarse sieve to remove the seeds.
Weigh out 600g of the pur’e and add to a bowl containing the fructose and vodka if using.
Stir until the fructose has dissolved. At this point the sorbet base can be refrigerated until needed.
To prepare the frozen sorbet, pour the raspberry base into the bowl of a food mixer and, using the paddle attachment, begin mixing it at a slow speed. Crush the dry ice by wrapping in a tea towel and beating with a rolling pin.
Slowly add spoonfuls of crushed ice. Continue mixing and adding ice a little at a time until the sorbet has frozen. Serve immediately or place in the freezer.

Ingredients:
2 cups water
1 cup sugar
1 cup unsweetened cocoa powder

Method:
Combine water and sugar and cook over medium heat until sugar dissolves.
Whisk in the cocoa powder; bring the mixture to a simmer, and simmer for 3 minutes, stirring constantly.
Remove from heat and chill in the refrigerator for 2 hours. Stir the mixture and put in ice cream maker. The sorbet will be soft but ready to eat. If you want a firmer sorbet, transfer to a freezer container and freeze for at least 2 hours.

Ingredients:
3 large Frozen cans of lychees in syrup,
A contrasting liqueur

Method:
Remove from freezer and place under hot water for a few seconds in order to open can from both ends.
Cut up the frozen fruit then put in a food processor.
You may add the contrasting liqueur.
Process until right consistency. Will become lighter, frothier color. Serve immediately or put back in freezer.