BUTTERMILK SORBET

Prep time 15 mins, plus freezing Cooking time 5 mins Makes 4 cups

INGREDIENTS

2 cups water

1 ¾ cups caster sugar 600ml buttermilk 1 tbsp lemon juice

METHOD

In a medium saucepan, combine water and sugar.

Stir over low heat until sugar dissolves. Boil for 3 minutes. Cool. In a large bowl, combine cooled sugar syrup, buttermilk and lemon juice, stirring well.

Pour mixture into a shallow, 4-cup freezer container. Freeze for 2 hours ar until solid.

Cut mixture into chunks. Process until smooth. Pour back into container. Smooth surface.

Cover with plastic wrap. Freeze for 4 hours or until firm. Serve in scoops.

CHOCOLATE SORBET

In a saucepan, combine 4 cups water, 1 cup caster sugar and

½ cup sifted Dutch cocoa.

Boil for 3 minutes. Place 200g chopped dark chocolate in a bowl. Pour over syrup and stir until smooth. Pour into a shallow 4-cup freezer container. Freeze until solid. Cut into chunks. Process until smooth. Pour back into the container. Smooth surface and cover with plastic wrap. Freeze until firm.

PEACH & MINT SORBET

In a saucepan, combine 1 cup caster sugar and ½ cup water.

Bring to the boil, stirring. Add picked leaves from 1 bunch mint and simmer for 3 minutes. Strain, discarding mint. Process 750g chopped yellow peaches with syrup. Strain into a shallow 4-cup freezer container.

Freeze until solid. Cut into chunks. Process until smooth. Pour back into containers. Smooth surface and cover with plastic wrap. Freeze until firm.