Thermomix: Frozen Fruit Sorbet

If you’ve been following Beyond Our Sky for a long time, then you’ve probably seen this recipe before. This was actually one of the first blog posts I did, in June 2016 (see here), when I used to photograph outside with a blue background instead of a white one. I decided to do an updated blog post due to its recent, increased popularity.IMG_2345-16.jpgIt’s been a while since I last posted but a lot has happened between now and then, including the finishing of grade 12. Since this is a shorter blog post, I will go into more detail about it later.IMG_2349-9So that’s it from me today. This recipe is perfect for the summer, as it is very refreshing and creamy. Unfortunately, it only works if you have a Thermomix but in the past I have posted this mango sorbet recipe which uses an ice cream machine instead. I hope you enjoy!


Frozen Fruit Sorbet

Makes approximately 1L of sorbet. 

  • 500g seasonal fruit of choice (e.g. raspberries, blueberries, strawberries, bananas, mangoes, peaches) frozen.
  • *80g caster sugar (see notes)
  • 1 egg white
  1. Place sugar into mixing bowl and mill 10sec/speed 9.
  2. Add fruit and chop 10sec/speed 8. Scrape down sides and bottom of mixing bowl with spatula to loosen mixture. Transfer mixture into another bowl.
  3. Insert butterfly whisk. Return mixture to Thermomix and add egg white.
    Mix 30-40sec/speed 3 or until a smooth and soft consistency is achieved.
  4. Serve immediately or place into the freezer in a freezable container to store.

If you’re using a sweeter fruit such as blueberries – reduce the sugar to 60g. If you’re using a more tart fruit such as raspberries – 80g of sugar is enough.



Mango Sorbet Recipe

Sorry, I know I’ve been MIA for a while but I’m officially back! I’ve been busy for the past few months with school, assessment, exams and all that fun stuff. Good news though, grade 10 is finally finished and the holidays have begun. So I’m excited for the Christmas recipes and gift ideas that will be coming soon on Beyond Our Sky. But since it’s summer here in Australia- I thought I would kick things off this beautiful, bright mango sorbet. Mango sorbet4.jpgIt’s extremely important that you use good quality, ripe mangoes otherwise it won’t have the depth of flavour the sorbet should have. And yes, the colour is completely natural since this recipe involves mostly mangoes instead of artificial/fake ingredients. So it is worth making because it taste a lot better than store-bought sorbet and has real, natural ingredients. Mango sorbet10.jpgIt has been a pretty crazy year yet each one always seems to be better to the next. I hope to continue Beyond Our Sky and my art teacher also said that I could submit this blog as part of my year 12 art assignment (I don’t know if she was being serious or not). But that’s not the reason I want to continue, it’s  mainly because I hope to improve my photography in particular and recipe development purely for enjoyment. Mango sorbet32.jpg I can’t wait for next year though. I may have chosen the craziest, hardest subjects for grade 11 but hey – we’ll see how it goes since you’ll be coming with me along this journey. I should be more grateful actually  that my parents allow me to cook because other girls usually complain how their mums think they’re cooking too much and can’t be bothered to clean up the mess after. I usually don’t clean up my mess half the time (sorry Mum!). Mango sorbet48.jpgMy friend told me the weirdest thing once – she has never tried a mango before. I can’t believe that at all since it is one of my favourite fruits, but she is extremely picky and loves strawberries. Speaking of which, I may be posting a strawberry ice cream recipe sometime during January. Mango sorbet33.jpgThe downside of this mango sorbet however is that it requires an ice cream machine. I’m sorry if you don’t have one,  but as an alternative – you can put the base mixture into the freezer and stir it every half an hour. You will not get the same texture but it will still taste absolutely amazing!


Mango Sorbet Recipe

Inspired by Laura Vitale.
Makes about 1 litre/quart and needs to be prepared the night before. 

  • 1/4 cup water
  • 1/4 cup sugar
  • 3 large, ripe mangoes (or 4 small mangoes)
  • Juice of 1 lemon
  1. Place the insert of your ice cream machine into the freezer the night before.
  2. For the simple syrup, combine water and sugar in a small saucepan. Bring to the boil and heat until sugar has dissolved. Set aside to cool completely.
  3.  Scoop the pulp out of the mangoes and place into a food processor/blender. Add lemon juice and process until it forms a smooth puree.
  4. Push the mixture through a sieve into a large bowl and discard any lumps.
  5. Add the simple syrup and whisk until thoroughly combined. Cover with cling wrap and place the mixture in the fridge overnight.
  6. Prepare your ice cream machine with the frozen insert in. Then pour the mango mixture into the machine. Turn it on and churn according the manufacture’s instructions.
  7. Freeze for about 6 hours or up to 1 month then serve and enjoy!




Thermomix: Frozen Fruit Sorbet

P1020229This is a quick little post on how to make a frozen fruit sorbet. It requires a Thermomix, so it might not work in a food processor or blender. The recipe is originally called Fruity Dream and can be found in Thermomix’s book- The Basic Cookbook (on p.292).

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