I know you are all used to making sorbet. There is a sorbet recipe for practically every fruit on the planet that has been invented and/or demonstrated at every Thermomix demo, Varoma demo or cooking class that you have ever attended in Australia at least! Officially sorbet is made with a syrup which is then added to other ingredients, frozen and churned. Of course the Thermomix method is a whole lot easier because of its amazing blending speed. But just for a moment, lets go back to tradition. Freeze this mixture in an ice cube tray, then blend as you need it. Almost as good as the instant thermomix version…and well, I am not afraid to admit it, I actually ate a lot of this without the usual brain freeze that I get from the Thermomix sorbet. Needless to say, it is all gone!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 1 lemon, zest in long strips
- 300 Grams sugar of choice (unprocessed as possible)
- 300 Grams water
- 2 Tablespoons Vanilla Bean Paste BUY
- 2 x 400g Tins Coconut Cream Recipe
Place zest, sugar and water into Thermomix bowl and bring to a boil for 5 min/100ºC/Reverse + speed 1.
Cool slightly. Remove lemon peel.
Add vanilla and coconut milk and blend 10 sec/speed 4.
Pour into ice cube moulds and freeze until solid.
Remove frozen cubes and blend 1-2 min/speed 8 with the aid of the spatula.
Serve immediately or refreeze in loaf tin.