Strawberry & Rosewater Sorbet for Cocktails/Mocktails
Author: Arwen Genge
Recipe type: Drinks
Strawberry & Rosewater Sorbet for Cocktails/Mocktails Delicious as a sorbet or a drink
1 lemon flesh only
100g water, optional
20g rosewater, or to taste
sparkling wine or soda water to serve
Place sugar & zest into TM bowl & chop for 10 secs speed 10.
Add strawberries & lemon. Chop for 5 secs speed 7. Add the ice & rose water, chop for 1min 30 secs on speed 10 stiring with the spatula if needed. You may need to add the water to keep the sorbet mixture moving around..
Transfer to a Thermoserver & serve imediately or freeze into ice cube trays for later.
To make the cocktail/mocktail place a generous scoup of the sorbet (or a couple of the frozen ice cubes of sorbet into a cocktail or champagne glass top with sparling wine or soda water.
Or I have been told that vodka (to taste) with the soda water & sorbet is great too!!
Place leftover sorbet into icy pole makers for a quick delicious snack for the kids. Or place leftovers into ice cube trays keep them for another day of cocktails/mocktails or chop them up again in the Thermomix before serving, you may need to add a bit of liquid to help keep them moving in the TM bowl. Suitable to make in the Thermomix Model 5 & TM31 too.
We had to choose 2 of our photos to exhibit as part of our unit – realise a creative project. So here are mine. I even learned how to mount the pictures for the exhibit.
Let them eat cake
I made the Devil of a Cookbook sponge cake recipe. I also made raspberry, rosewater & rhubarb jam to go with it. I took it into TAFE for a studio shoot. None of the other students or teacher minded helping me eat it after I had taken a lot of different shots!
Taste of the sea
I took this photo on our Prep Prop Style Shoot workshop in August.
Meat the maker: The first time I met “The girl & the guy” was at a Thermomix demo I did for them a few years ago (June 2012). I knew instantly we were going to get along well, especially when they unveiled their chicken liver pate’ in the shape of a mandarin – a Heston recipe they had made in their Thermomix!! And to seal the new friendship they even gave me one to take home!! Friends forever 🙂
OK so you may not want to make the meat fruit but you will definitely want to check out AGAGFAF Chocolate Chip Biscuits:-)
I was so excited to put on a special class for Christmas with my friends, we had 30 guests for a Christmas sit down meal & it was all made in the Thermomix – we demonstrated how most the dishes were made & gave all guests a take home recipe booklet & edible gift pack. I collected fresh herbs & foliage from my friends & my Mum’s garden to help decorate the tables.
We spent weeks testing recipes & working on the menu. So much thought & effort, planning every detail. On the day of the class the venue we had booked to hold the class had a mains pipe burst & they were without water!! Panic – what to do? We had so much food!! We didn’t want to disappoint our guests by having to cancel the class. Thankfully one of my customers Maree who was attending the class owns the cafe’ Venus & was able to save our bacon – almost quite literally! And we were still able to put on our event – phew!!
So we were down almost 1.5 hours of prep & decorating time & working in a smaller space. However as soon as guests started to arrive it was all smiles!!We served each guest a welcome Strawberry & Rosewater Mocktail.
We were in such a rush I didn’t get to take a photo of our plated trio of dips which included my absolute favourite Thermie Green Avocado Dip & Beetroot Hummus with Dukkah & Cream Cheese, Lemon & Herb Dip on cucumber rounds with smoked salmon. We served these with my Christmas Spinach & Cheese Grissini plus Chia & Quinoa Crisps.
The main event was the Steamed Turkey Roulade stuffed with Roasted Rhubarb, Hazelnuts & Garlic Sage Butter, steamed pink eyes & garden greens with Cauliflower & Beetroot Salad with Egg Free Garlic Aioli & Turkey Skin Butter. (Check out Dani Valent’s butter video.)
Our trio of Christmas desserts were Arwen’s Black Forest Trifle, Sue’s Mini Pavs with Smolt’s Lemon Curd & Our awesome Christmas Profiteroles filled with Charlie’s Special Fruit Mince & Vanilla Bean and Brandy Crème Patisserie.
Everyone said they loved the class & asked if we were available to cater for them on Christmas day! As guests left with bellies full & inspiration high -they took their free gift from Chef Ellie Emmett The Real Food for Kids Cookbook calendar & helped themselves to fresh bay leaves & herbs as well as rhubarb from my garden.
It has been wonderful hearing how people have been trying our recipes at home & enjoying them again. I feel so privileged to share my passion for Thermomix cooking & fresh produce, I can’t wait till our next inspiring cooking session!
I have adapted a Nigella recipe, this is an absolute favourite in our house. you can serve it with Mexican dishes as well. Place a reserved avocado seed into the dip to keep it from going brown, if you wont be serving it straight away. Using freshly milled cumin & coriander seeds makes it even tastier .-)
2 - 3 avocados, flesh
1 green chilli, fresh, optional to remove seeds
1 garlic clove
1 tsp cumin, ground
1 lime's juice, Or lemon juice
2 Spring onions chopped, roughly
handful of fresh corriander leaves
salt & pepper, to taste
1 tsp coriander ground
Place garlic & chilli into TM bowl process for 5 seconds on speed 8.
Add remaining ingredients & use turbo button a few times till desired consistency is reached.