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!
Can we have a little conversation about sugars? Like salts and oils, they really make a difference to flavour in the finished product. I personally love all the Billingtons range and am also hooked on La Perruche (worth a visit to their website just for the cruisy music they play!) pure cane cubes which is what I used for this recipe, thus the caramel hue to the finished result. There is an excellent article on Quirky Jo’s website discussing all of this and I would love you to go and read it. It is totally the best source for you to understand all the differences between sugars and the processes by which they are manafactured
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- 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 400 Millileter 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.