Violet Sorbet
This violet sorbet recipe uses real violet syrup for a light, refreshing dessert with a clean floral flavour.
Equipment
- 1 Ice Cream Machine
Ingredients
- 250 ml violet syrup
- 150 ml cold water
- 2 tbsp lemon juice
- Pinch of salt
- 1 tsp rice syrup optional, for smoother texture
Instructions
- In a medium bowl or large measuring jug, combine the violet syrup, water, lemon juice, salt, and rice syrup if using. Stir until fully mixed.
- Taste the mixture. It should taste slightly too sweet before freezing. Adjust with a little more lemon juice if needed.
- Cover and refrigerate for at least 2 hours, or until fully chilled.
- Pour the chilled mixture into an ice cream machine and churn according to the manufacturer’s instructions.
- Churn until the sorbet reaches a smooth, thick texture similar to soft serve or frozen yoghurt.
- Transfer to an airtight container and freeze for at least 3 hours until firm
Notes
Notes
- Rice syrup (or glucose syrup) is optional but helps improve texture slightly.
- Store in an airtight container to reduce ice crystals forming on the surface.
- Best eaten within 1 week for the smoothest texture.