Sherbet

Milk sorbet

milk sorbet 2

I don’t eat out a lot but last year I was lucky enough to try milk sorbet TWICE at two different restaurants.

The first was at ‘The Peacock‘ in Rowsley where it was the perfect companion to a dense chocolate tart. The second was at the wonderful ‘John’s House‘ in Mount Sorrel where it came on top of a hot rice pudding – an odd sounding pairing but an absolute delight.

After these two memorable food experiences I decided to try and make it myself. This recipe from Donna Hay was the first that came up on a google search and I haven’t bothered to try any others because it is perfect.

We are divided in our family as to whether milk sorbet is preferable to a good old-fashioned vanilla ice cream but I’m totally convinced that it is better in some circumstances, such as with very rich deserts where it offers a lighter and more refreshing note of contrast. It is great just on its own though (I seem to say that a  lot on this blog).

You will need an ice-cream maker for this recipe. As I’ve said before, I have a Magimix Le Glacier ice cream maker – the cheaper sort where you have to freeze the bowl overnight before using. This remains one of my best used kitchen appliances*.

*PS. I have not been paid by Magimix to say this.

Donna Hay’s Milk Sorbet

  • 1 cup/220g of caster sugar
  • 1 cup/250ml of water
  • 3 cups/650ml of full fat milk (I used Tesco Finest Channel Island milk)
  • 2 tablespoons of lemon juice

Place the sugar and water in a saucepan over high heat and stir until dissolved. Bring to the boil and cook for 4 minutes, stirring occasionally.

Set aside and allow to cool completely.

Once cool add the milk and lemon juice.

Churn in an ice-cream maker until firm (about 20 minutes) and freeze until required.

You will need to leave the sorbet at room temperature for around 30 minutes before serving.