Basic sorbets & granitas

Refreshing sorbets and granitas make the perfect fruity finish to a hot summer’s day. And with our step-by-step guide, they’re simple to make yourself.

Makes 11/2 cups (granita syrup) or 2 cups (sorbet syrup)

1 cup (220g) caster sugar
1 cup (250ml) water
1/2 cup (125ml) liquid glucose, for sorbets

1. For sugar syrup for granitas and sorbets, place sugar, water (and liquid glucose for sorbets) in a small saucepan. Cook, stirring, over high heat until sugar dissolves and mixture boils. Boil for a further 10 seconds, then remove from heat. Allow to cool.


2. For granitas, follow directions in individual recipes, combining fruit (or herb) and sugar syrup mixtures in the listed proportions, then pour mixture into shallow metal trays. Freeze for 4 hours or until partially set.


3. For granitas, using a fork, break frozen mixture up until it is quite slushy. Return mixture to freezer and repeat flaking process after 2 hours (at this stage tiny ice flakes should have formed). Return to freezer for a further
   2 hours then repeat flaking process. Just before serving, repeat flaking process for the final time. 

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4. For sorbets, follow directions in individual recipes, combining fruit and sugar syrup mixtures in the listed proportions, then freeze for 6 hours or until frozen. Place the bowl from an electric mixer into the fridge or freezer until chilled. Remove sorbet from freezer then, using a wooden spoon, break sorbet into smaller pieces. Place sorbet in chilled mixing bowl, then use the paddle attachment of your electric mixer to beat for 2 minutes or until smooth. Level surface, then return to freezer for at least 2 hours or until firm. Alternatively, freeze mixture in an ice-cream maker, following manufacturer’s instructions.