SHOPPING LIST: Cooking Skills: Ice Cream 1, Chapter 4 (Fruit Sorbets)

Lemons, limes, raspberries (fresh or frozen), ripe mangoes, strawberries, a few basil leaves, caster sugar, a blender or food processor, a sieve, a fork and shallow freezer-safe tubs.

Lemon sorbet (4 portions)
[ ] 150 ml lemon juice (about 4 lemons)
[ ] 150 g caster sugar
[ ] 300 ml water, divided
[ ] 1 strip of lemon zest (optional)

Raspberry sorbet (4 portions)
[ ] 400 g raspberries (fresh, or frozen and boiled for a minute, then cooled)
[ ] 100 g caster sugar
[ ] 100 ml water
[ ] 1 tbsp lemon juice

Mango sorbet (4 portions)
[ ] 2 ripe mangoes (about 500 g flesh)
[ ] 60 g caster sugar
[ ] 100 ml water
[ ] 2 tbsp lime juice

Strawberry and basil sorbet (4 portions)
[ ] 400 g strawberries, hulled
[ ] 80 g caster sugar
[ ] 100 ml water
[ ] 6 basil leaves
[ ] 1 tbsp lemon juice

For the experiments
[ ] Extra raspberries and sugar
[ ] A few small tubs