This dish contains the following allergens: Milk/Dairy
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150ml
water
Large handful
mint
1 tbsp
finely chopped mint leaves for mix in
140g
icing sugar
1 tbsp
honey
1 tbsp
semi-skimmed powdered milk
1 tsp
pectin
200ml
lemon juice
1 tbsp
lemon zest
5.25fl. oz
water
Large handful
mint
1 tbsp
finely chopped mint leaves for mix in
4.9oz
icing sugar
1 tbsp
honey
1 tbsp
semi-skimmed powdered milk
1 tsp
pectin
7fl. oz
lemon juice
1 tbsp
lemon zest
Utensils
Step 1
Boil the water in a saucepan over medium heat, then remove from heat and add the handful of mint. Cover and leave to infuse for 15 minutes
Step 2
Using a slotted spoon, remove and discard the mint. Add the sugar, honey, powdered milk and pectin to the infusion, then return saucepan to medium heat and allow to boil for 3 minutes, stirring occasionally
Step 3
Stir in lemon juice then pour sorbet base into the tub and place in an ice bath
Step 4
Once cool, place storage lid on tub and freeze for 24 hours
Step 5
Remove tub from freezer and remove lid from tub. Place tub in outer bowl, install paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place
Step 6
Select SORBET
Step 7
Once processing is complete, use a spoon to create a 4cm-wide hole that reaches the bottom of the tub. Add the chopped mint and lemon zest to the hole and process again using the MIX-IN program
Step 8
Once processing is complete, remove sorbet from tub and serve immediately
Boil the water in a saucepan over medium heat, then remove from heat and add the handful of mint. Cover and leave to infuse for 15 minutes
150ml
water
Large handful
mint
1 tbsp
finely chopped mint leaves for mix in
140g
icing sugar
1 tbsp
honey
1 tbsp
semi-skimmed powdered milk
1 tsp
pectin
200ml
lemon juice
1 tbsp
lemon zest
5.25fl. oz
water
Large handful
mint
1 tbsp
finely chopped mint leaves for mix in
4.9oz
icing sugar
1 tbsp
honey
1 tbsp
semi-skimmed powdered milk
1 tsp
pectin
7fl. oz
lemon juice
1 tbsp
lemon zest
Step 2 of 8
Using a slotted spoon, remove and discard the mint. Add the sugar, honey, powdered milk and pectin to the infusion, then return saucepan to medium heat and allow to boil for 3 minutes, stirring occasionally
150ml
water
Large handful
mint
1 tbsp
finely chopped mint leaves for mix in
140g
icing sugar
1 tbsp
honey
1 tbsp
semi-skimmed powdered milk
1 tsp
pectin
200ml
lemon juice
1 tbsp
lemon zest
5.25fl. oz
water
Large handful
mint
1 tbsp
finely chopped mint leaves for mix in
4.9oz
icing sugar
1 tbsp
honey
1 tbsp
semi-skimmed powdered milk
1 tsp
pectin
7fl. oz
lemon juice
1 tbsp
lemon zest
Step 3 of 8
Stir in lemon juice then pour sorbet base into the tub and place in an ice bath
150ml
water
Large handful
mint
1 tbsp
finely chopped mint leaves for mix in
140g
icing sugar
1 tbsp
honey
1 tbsp
semi-skimmed powdered milk
1 tsp
pectin
200ml
lemon juice
1 tbsp
lemon zest
5.25fl. oz
water
Large handful
mint
1 tbsp
finely chopped mint leaves for mix in
4.9oz
icing sugar
1 tbsp
honey
1 tbsp
semi-skimmed powdered milk
1 tsp
pectin
7fl. oz
lemon juice
1 tbsp
lemon zest
Step 4 of 8
Once cool, place storage lid on tub and freeze for 24 hours
150ml
water
Large handful
mint
1 tbsp
finely chopped mint leaves for mix in
140g
icing sugar
1 tbsp
honey
1 tbsp
semi-skimmed powdered milk
1 tsp
pectin
200ml
lemon juice
1 tbsp
lemon zest
5.25fl. oz
water
Large handful
mint
1 tbsp
finely chopped mint leaves for mix in
4.9oz
icing sugar
1 tbsp
honey
1 tbsp
semi-skimmed powdered milk
1 tsp
pectin
7fl. oz
lemon juice
1 tbsp
lemon zest
Step 5 of 8
Remove tub from freezer and remove lid from tub. Place tub in outer bowl, install paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place
150ml
water
Large handful
mint
1 tbsp
finely chopped mint leaves for mix in
140g
icing sugar
1 tbsp
honey
1 tbsp
semi-skimmed powdered milk
1 tsp
pectin
200ml
lemon juice
1 tbsp
lemon zest
5.25fl. oz
water
Large handful
mint
1 tbsp
finely chopped mint leaves for mix in
4.9oz
icing sugar
1 tbsp
honey
1 tbsp
semi-skimmed powdered milk
1 tsp
pectin
7fl. oz
lemon juice
1 tbsp
lemon zest
Step 6 of 8
Select SORBET
150ml
water
Large handful
mint
1 tbsp
finely chopped mint leaves for mix in
140g
icing sugar
1 tbsp
honey
1 tbsp
semi-skimmed powdered milk
1 tsp
pectin
200ml
lemon juice
1 tbsp
lemon zest
5.25fl. oz
water
Large handful
mint
1 tbsp
finely chopped mint leaves for mix in
4.9oz
icing sugar
1 tbsp
honey
1 tbsp
semi-skimmed powdered milk
1 tsp
pectin
7fl. oz
lemon juice
1 tbsp
lemon zest
Step 7 of 8
Once processing is complete, use a spoon to create a 4cm-wide hole that reaches the bottom of the tub. Add the chopped mint and lemon zest to the hole and process again using the MIX-IN program
150ml
water
Large handful
mint
1 tbsp
finely chopped mint leaves for mix in
140g
icing sugar
1 tbsp
honey
1 tbsp
semi-skimmed powdered milk
1 tsp
pectin
200ml
lemon juice
1 tbsp
lemon zest
5.25fl. oz
water
Large handful
mint
1 tbsp
finely chopped mint leaves for mix in
4.9oz
icing sugar
1 tbsp
honey
1 tbsp
semi-skimmed powdered milk
1 tsp
pectin
7fl. oz
lemon juice
1 tbsp
lemon zest
Step 8 of 8
Once processing is complete, remove sorbet from tub and serve immediately
