Quince sorbet

Quince sorbet

By
From
Sweet

This sorbet is easy to prepare and makes a lovely accompaniment to so many dishes. I like to serve it in ‘quenelles’. You’ll need two spoons for this. Dip one in hot water and take a scoop of sorbet. Mould it into a rugby-ball shape by passing it backwards and forwards between the spoons. Practice makes perfect!

Ingredients

Quantity Ingredient
500g quinces, peeled, cored and roughly chopped
50g caster sugar
1 teaspoon lemon juice
200ml Stock syrup
200ml water
50ml glucose

Method

  1. Put the chopped quinces into a small saucepan with the sugar, lemon juice, stock syrup and water. Bring to the boil, reduce the heat and simmer gently for 30 minutes until totally tender.
  2. Place in a blender with the glucose, then blitz to a fine purée. Pour into an ice cream machine and churn for just 10 minutes. Transfer to a sealable container and freeze until needed.
Tags:
James Martin
Saturday Kitchen
desserts
puddings
sweet
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again