Strawberry Sorbet

500g strawberries;

1/2 tbs lemon juice;

1/2 – 1 tbs honey (depending on how tart the berries are, and how sweet you would like the finished product to be!)

Wash and hull the strawberries, place in an open container in a single layer and freeze. Depending on the size of the berries this will take about 4-6 hours or you could do it the day before.

Take frozen berries out of freezer and put in the food processor with the juice and honey. I only have a mini processor so I had to be patient (yes I know, difficult, right?) and wait for the berries to partially thaw as they are like little rocks when you first take them out of the freezer. Blitz until smooth.

I used it to jazz up a jelly. Or you could eat it own it’s own, but this quantity only makes enough for 4 people if you are serving it with something else, or 2 people if you are just having the sorbet. If you have the freezer space you can always double the recipe.

Either use straight away, or put in a sealed container and freeze. I wouldn’t keep it long in the freezer (why would you anyway) and you will have to let it soften a little if you refreeze it.

Go on, eat it now – you know you want to!

Frozen Leprechaun Pots

We have been having a hot spell in Australia, so frozen desserts are very appealing, and with St Patrick’s Day coming up, I thought that something green would be a good theme.  So for all my Irish cousins out there – enjoy!  I made this with light cream cheese and light condensed milk, so while it is still high in sugar, it is lower in fat than it could have been.  That was my excuse for eating it anyway, and I am sticking to it!

Frozen Leprechaun Pots

Frozen Leprechaun Pots

250g light cream cheese

395g tin light sweetened condensed milk

3 tbs creme de menthe

 

Beat together the cream cheese and condensed milk until well blended and smooth, slowly add the creme de menthe.  If you want something violently green, you could add food colouring, but I didn’t and the result is a light green colour.

Freeze for two hours just to thicken (the cream de menthe will stop the mixture setting properly if you don’t freeze it).

 

Be wary – the alcohol isn’t cooked, so is still active.  If you need to have zero blood alcohol, don’t eat this the same day!