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1 Midori and Lemon Sorbet

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Midori and Lemon Sorbet

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Ingredients

1 litre(s)

Midori and Lemon Sorbet

  • 500 grams filtered water, (use filtered/bottled water not chlorinated tap water)
  • 290 grams white caster sugar, plus extra
  • 250 grams freshly squeezed lemon juice, = 6-8 lemons
  • 60 grams Midori Liqueur, plus extra
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  • 6
    3h 24min
    Preparation 24min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
5

Recipe's preparation

    Midori and Lemon Sorbet

  1. Combine water and sugar,heat 8 Minutes, 110C, Speed 1, until sugar is dissolved and come to the boil, and simmer for 4 Minutes, 85C, Speed 1.

    Set aside. in fridge to cool.

    While the syrup cools to room tempreture, juice your lemons. 

    Return TM bowl to stand.

    Strain the lemon juice through simmering basket into the TM bowl of syrup, add the Midori, and mix well, 10 Seconds, Speed 4.

    Pour the syrup into icecube trays and place in the freezer.

    Leave to freeze for a couple of hours.

    Retrieve the frozen icecubes mixture and break into the TM bowl and beat till smooth. 

    After beating, return to the icecube trays and freezer.

    Repeat the beating process a couple more times, with an hour long intervals.

    The more you beat it, the lighter and smoother the sorbet.

    Serve in chilled plates.

    OR

    For dessert use larger glasses.

    For a palate cleanser, use 40ml Shot glasses.

    Pour the extra Midori into a saucer.

    Add the extra Sugar into another saucer.

    First dip rims of glasses into the extra Midori, then into the extra sugar to form a crust and then chill.

     

     

     

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Tip

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C.

We use Australian tablespoons and cups: 

1 teaspoon equals 5 ml; 

1 tablespoon equals 20 ml; 

1 cup equals 250 ml.

All herbs are fresh (unless specified) and cups are lightly packed.

All vegetables are medium size and peeled, unless specified.

All eggs are 55-60 g, unless specified.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Thank you for this recipe. I wanted a more...

    Submitted by Quinnykids on 15. April 2018 - 16:52.

    Thank you for this recipe. I wanted a more traditional sorbet, so I gave this one a go. My daughter didn't want the midori becuse of the alcohol, so I didn't add it, but I'm going to make another batch with it! I used lemons and limes I got cheap at Woolies so I just juiced them up and added the juice to the syrup stages to make sure the limes didn't make it too tart. I only beat it once as I wanted to eat it as dessert tonight! I've snuck a taste and it's a lovely texture and has a perfect tang for lemon/lime sorbet. Smile

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