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Susan Jung

When it's hot outside, I make sorbets far more often than I do ice cream. It's not just because of all the beautiful fruit that is in season (although that is a factor); it's also because sorbets are so light and refreshing.
Champagne sorbet with saturn peach and raspberry purée 
I add a tiny amount of egg white to my sorbets to make the texture a lot lighter. You need less than 5 grams per litre batch.
Saturn peaches, also known as doughnut peaches, are fragile and expensive, but wonderfully fragrant and sweet when ripe. Let them ripen, stem-side down, at room temperature. I use frozen raspberries for the purée, but fresh for the garnish. The sorbet must be made in advance, but the purée should be made just before serving, or the colour will darken.
For the sorbet:
600ml champagne, chilled
400ml sorbet syrup (see recipe, below), chilled
200ml sparkling water, chilled
Fresh lemon juice, to taste
15ml vodka
About 2 grams egg whites
For the puree and garnish:
600 grams saturn peaches
60 grams frozen raspberries, thawed
Sorbet syrup, to taste
Fresh lemon juice, to taste
Fresh raspberries and fresh mint, for the garnish
Make the sorbet: whisk together the champagne, sorbet syrup and sparkling water, then add fresh lemon juice so the mixture is pleasantly tart. Whisk in the vodka and egg whites, then process in an ice cream machine. Pack into an air-tight container and freeze for several hours.
Bring a pot of water to the boil. Cut a shallow X in the skin of the peaches, put them in the water and blanch for about 30 seconds. Remove them from the pot and place in a bowl of ice water. Strip off and discard the skin, then roughly chop the flesh and put it in the bowl of a food processor. Add the thawed raspberries and purée until smooth. Put the mixture through a food mill fitted with the finest blade (or force the purée through a fine sieve, although it's not as efficient and the yield is a lot lower). Thin and sweeten the purée by mixing in some sorbet syrup, then add lemon juice to balance it.
Divide the purée between four to six glasses or shallow bowls. Add a scoop of the champagne sorbet then garnish with fresh raspberries and mint leaves before serving immediately.
Sorbet syrup
During the summer, I make sorbet syrup and keep it in the fridge. That way, if I find a particularly sweet fruit in the market, I only need to purée it and whisk in the syrup, and within 15 minutes, I can have it processing in my ice cream maker.
400 grams granulated sugar
600ml boiling water
Stir the sugar into the boiling water until dissolved. Cool the syrup then store it in the fridge.
Lime sorbet
Lime sorbet is very tart - which I love. It's even better if you use fragrant calamansi, which are small and juicy, with green peel but orange flesh. Calamansi can be found in shops that specialise in Thai ingredients; you might need to pre-order them. If you use calamansi, leave out the mint and substitute rum for the vodka.
600ml fresh lime juice
A handful of fresh mint leaves, optional
400ml sorbet syrup
30ml vodka
About 2 grams egg white
If using the mint, finely julienne the leaves, then put them with the lime juice in a blender or food processor and process until they're very finely chopped. Whisk the lime juice with all the other ingredients and process in an ice cream machine. Pack the sorbet into an air-tight container and freeze for several hours.
Pineapple sorbet
This is one of my favourite sorbets. I often dislike raw pineapple because it can be so acidic (which is not the same as being tart). Salting the pineapple - which you should do all the time, not just for this sorbet - draws out the acidity and makes it taste sweeter.
1 large pineapple
Fine sea salt
400ml sorbet syrup
About 30ml fresh lime juice, or more to taste
30ml rum
About 2 grams egg white
Peel the pineapple and remove the "eyes". Cut the fruit lengthwise into quarters, and remove the core. Slice the pineapple into large chunks and put them in a bowl. Sprinkle about 30 grams of salt (the exact amount doesn't matter) over the pineapple and mix thoroughly with your hands. Leave the pineapple for about 30 minutes, mixing occasionally.
Drain the pineapple in a colander then rinse it thoroughly with cold water - you need to wash off all the salt. Try several pieces of pineapple - they shouldn't taste salty. Purée the pineapple in a food processor or blender, then put it through a food mill fitted with the finest disc (or strain through a fine sieve, which isn't easy because pineapple is so fibrous). Measure out 600ml of the pineapple juice (the rest can be mixed with a shot or two of rum for a delicious drink). Mix the juice with the remaining ingredients and process it in an ice cream machine. Pack in an airtight container and freeze for several hours.
Lychee sorbet
800 grams fresh lychees
400ml sorbet syrup
About 30ml fresh lemon juice, or more to taste
30ml vodka
About 2 grams egg white
Peel the lychees and remove the pits. Purée the flesh in a blender or food processor, then put the purée through a food mill fitted with the finest disc (or strain through a fine sieve). Weigh out 600ml of the lychee juice and whisk it with the remaining ingredients. Process the mixture in an ice cream machine, then pack it into an airtight container and freeze for several hours.
Styling Nellie Ming Lee
 


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Susan Jung's recipes

Fruit sorbet recipes: with peach, lime, pineapple, or lychee

Champagne sorbet with saturn peach and raspberry purée. Photo: Jonathan Wong

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There's nothing more refreshing during the hot summer months than tucking into a fresh, fruity sorbet, writes Susan Jung


There's nothing more refreshing during the hot summer months than tucking into a fresh, fruity sorbet.


Dessert recipes

Fruit sorbet recipes: with peach, lime, pineapple, or lychee

.css-1c6uqr6{color:inherit;font-weight:inherit;font-size:inherit;font-family:inherit;line-height:inherit;overflow-wrap:break-word;}There's nothing more refreshing during the hot summer months than tucking into a fresh, fruity sorbet, writes Susan Jung

There's nothing more refreshing during the hot summer months than tucking into a fresh, fruity sorbet, writes Susan Jung