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!
Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month! We are the leading online portal for all Thermomix recipes.
- 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.