It’s a bank holiday weekend, this totally counts as a Friday! I’d tell you what next month’s theme is, but I’ve misplaced my post-it note that tells me (to be honest, the fact I’ve managed to hang on to a post-it note for 8 months is fairly impressive!). I think it’s jam. If I don’t find the post-it by next friday, it’s definitely jam.

Speaking of which…

Water Ices made from Jams

Ingredients

1 cup Jam
1 pint water
1 lemon
Appropriate colouring

Equipment

Large bowl
Sieve

Instructions

Pick a runny jam (or jelly) and put it in the bottom of your large bowl.

Add the water gradually, stirring to make sure you have a smooth and even texture.

Add the lemon juice and a couple of drops of colouring. Sieve to get any bits out.

Freeze as you would ice-cream; make sure you keep it moving or you’re going to have one large ice-lolly!

Lemon sorbet

Ingredients

1/2 pint water
4 lemons
1/4 lb sugar

Equipment

Juicer
Sharp knife
Pan
Sieve

Instructions

Juice three of the lemons, and zest all four thoroughly.

Boil the water and add the zest and sugar. Stir until smooth (the sugar will cause it to take on a slightly oily sheen).

Allow to cool and add the lemon juice,

Sieve and freeze.

Variations:

Bergamot Sorbet

Prepare the lemon sorbet, and add 1 glass or place brandy and 3 drops of bergamot oil. Make sure you get the edible stuff, not the massage oil!

Jasmine Sorbet

As Bergamot, but add Jasmine essence instead of bergamot.

Strawberry sorbet

Ingredients

1 lb strawberries
6 oz sugar
1 lemon
1 pint water
1 cup curacao (citrus liquer – it’s usually blue!)
1/2 cup rum or brandy

Equipment

Large bowl
Something to mash starwberries with
Juicer
Sieve

Instructions

Crush your strawberries with the sugar.

Juice your lemon, add it to the strawberries, and sieve the whole mixture.

Mix thoroughly with with water and partially freeze (so it’s gloopy, but not solid).

Add the curacao and rum/brandy, and finish freezing.