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.


Cheat’s mango sorbet

mango sorbet

If you thought my last recipe (brown sugar ice cream with a miso caramel swirl) was a bit too complicated, then this one’s for you. It’s so simple that even my six year old daughter can make it without help.

I’m not snobby about the use of tinned mangoes here because in Nottingham really ripe, fresh ones are hard to come by. This sorbet is good to make alongside regular ice cream because it uses the egg whites that are not needed for that. The egg white helps to emulsify and stabilize the sorbet giving it a nice smooth texture.

Now all we need is some nice sunny weather (it’s pouring in Nottingham today).

Cheat’s mango sorbet

  • 2 x 425g tins of mango slices in syrup
  • 2 egg whites
  • The juice of half a lime (optional)

Put the tins of mango in the fridge until cold.

Pour the mangoes and their syrup into a blender, add the egg whites and puree until really smooth.

Churn in an ice cream maker until firm enough to scoop with a spoon (about 15 minutes)


If you’re not eating the sorbet straight away then put the mix in an old ice cream container or Tupperware and place in the freezer. Take the sorbet out of the freezer for at least half an hour before you plan to serve.