The Monkey Tree

For a wonderful refreshing summer thirst quencher fruit sorbets really hit the spot.  They are easy to make and with a variety of options of fruits to try you are sure to discover your favourite.

Ingredients
300g raspberries
600ml water
175g of sugar
1 egg white

1. Put water and sugar into saucepan.  To make a syrup allow sugar to dissolve slowly.
2. Bring to the boil then turn down heat and simmer for 5 minutes.
3. Then add raspberries and simmer for a further 5 minutes.
4. Remove saucepan from heat and allow the syrup to cool.
5. Sieve the syrup to remove seeds into a container and place in the freezer until thick and slushy.
6. Whisk egg white until fluffy, then fold into the mixture.
7. Place back into freezer until firm (approx 4-6 hours).
8. Take sorbet from freezer 10 minutes before serving.

Tip: Raspberries can be substituted for any number of fruits.  See below.

For the citrus fruits grate the rind and add to the sugar and water as per No1. Once the saucepan has been removed from the heat add the juice of these fruits to the syrup.

3 lemons (grated rind and juice)
3 limes (grated rind and juice)
3 oranges (grated rind and juice)
3 mangos
300g blackcurrant