All the Golden Light Mango Sorbet.

The sun is beating down, the grass crunches underfoot and the barbeque sizzles as it’s far too hot to cook in our little kitchen (hot box!). I shall always remember this summer as the one where the Meteorological Bureau had to invent a new colour to represent extreme heat in central Australia! Are there still people out there who don’t believe in climate change? Try bringing the temperature down with our favourite sorbet. 

Now’s the time to swing down to your local market and buy by the box full, no matter how much it makes it won’t last long. Here are some of our favourite combo’s; mango, mango strawberry, strawberry and nectarines, blueberries and watermelon, cantaloupe and strawberries. When all this lovely fruit is in season at it’s sweetest you hardly need to add much to it to make it zing. Most recipes call for a cup of sugar, I generally just rely on the sweetness of the fruit, a half cup of Greek yogurt or slightly less depending on the density of the fruit. Add a bit of honey if you wish, blitz well and place in freezer –don’t forget to stir every 20 minutes or so to make sure it freezes evenly. 

Spoon out your happy delight into your prettiest bowls. Mine are from Anthropologie and what’s more they are oven proof so look for crumbly baked goods in autumn.