Moscato, Lime and Rosewater Sorbet

I first discovered this dessert in Victoria when visiting Carly (one half of Carly and Emily – season 3 MKR). We spent the day out and about and visited the winery they had showcased at their Instant Restaurant during My Kitchen Rules.IMG_5686

The Innocent Bystander cellar door is located an hour out of Melbourne in the small town of Healesville. It has a lovely range of wine and shares a premises with a restaurant. While there we tried a range of yummy food, but the moscato sorbet they served was delicious and once I returned home to Perth, I had to try and invent it myself. Since first trying it, I now regularly make this refreshing and adult sorbet. It’s quick and easy to make and never fails to impress.

Ingredients

Equipment

  • Ice cream machine (this is mine, I love it!).

Method

  1. Mix all ingredients (not the garnish).
  2. Taste test liquid to ensure you’re happy with the flavour. Noting that once frozen, some of the flavour is muted.
  3. Put into ice cream machine and turn on. Follow manufacturer’s instructions. It usually take my machine around 50 minutes.
  4. Remove from machine and decant sorbet into chilled container.
  5. Place in sealed container in freezer until ready to serve.
  6. Garnish with mint leaves, sugared strawberries, dried rose petals or lime wedges.
  7. Serve immediately.

Tips for great sorbet

  • Sorbet that freezes fast has a finer texture than a sorbet that has taken some time to freeze. Quick freezing results in smaller ice crystals forming, making your sorbet soft and velvety.
  • Chill your ice cream machine before you add your sorbet mix to ensure it freezes faster.
  • Chill the container you are storing the sorbet in prior to adding the frozen sorbet to reduce chances of melting.
  • Frozen desserts have less flavour after they are frozen. Keep this in mind when you taste the sorbet mix before freezing.

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