- 100g caster sugar
- 2 Tbsp. glucose
- 1 Tbsp. golden syrup
- ½ cup water
- Your choice of flavouring (see method)
Stir the caster sugar, glucose, golden syrup and water together in a Le Creuset Stainless Steel Professional Saucepan. Cook over a medium heat until small bubbles appear. This should take about 5 minutes.
Pour the mixture into a Le Creuset Batter Bowl and allow to cool. Add the desired flavouring (see below) then churn in an ice cream machine until smooth and frozen.
Divide the mixture between Le Creuset 13cm Classic Square Dishes. Place in the freezer until ready to serve.
Serve in Le Creuset Espresso Mugs.
Stir the ingredients of your desired flavour into the cooled sorbet mixture. Mix until well combined before pouring into the ice cream machine.
Mixed berry: 500g puréed mixed berries (fresh or frozen) and the juice of ½ a lemon. Strain before churning.
Cherry: 500g puréed cherries (fresh or frozen) and the juice of ½ a lemon.
Coconut lime: Add a tin of coconut milk and the juice and zest of 1 lime.
Mango: 400g puréed mango (fresh or tinned) and the juice of ½ a lemon.
Ginger and lime: Add 30ml grated fresh ginger, 250ml water and the juice of a lime.