Vanilla Sorbet is a traditional British recipe for a classic dessert of a blend of sugar, milk, milk powder and vanilla extract that's churned in an ice cream maker before freezing. The full recipe is presented here and I hope you enjoy this classic British version of: Vanilla Sorbet.
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This is a very basic sorbet recipe that shows you the essentials of how sorbets can and should be made. Use this as the basis for your own sorbet recipes.
Add all the ingredients (except the vanilla extract) to a pan and heat gently, stirring constantly, until the sugar has all dissolved. Take off the heat and allow to cool to room temperature before adding the vanilla. Pour the mixture into the bowl of an ice cream machine and churn according to the manufacturer's instructions.
Alternatively, if you don't have an ice cream making machine, pour the mixture into a non-metallic freezer-proof dish then cover with a lid and place in the freezer. Freeze until the sorbet is almost firm (but still a little liquid). Cut the sorbet into chunks and place in a blender. Process until smooth then transfer the sorbet back into the dish and freeze again until almost firm.
Once again chop the sorbet into pieces and process until smooth. This gets rid of all the ice crystals and makes the sorbet very smooth, which is what you want. Return to the freezer-proof dish and freeze completely. To serve, allow the sorbet to soften for 5 to 10 minutes at room temperature then spoon into dessert glasses and serve, garnished with a sprig of fresh mint.
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