Scoop of yellow ice cream on porcelain spoon

My recipe this week of Greek orange sorbet, perfect for summer, simple to make and healthy to boot.

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Greek Orange Sorbet:

For those who don’t know Papa G, a.k.a. George Psarias is award-winning restaurateur of the Olive Tree Greek Restaurants in Leeds, he regularly cooks on TV and is my very own Papa. Enjoy!


6 oranges and their grated zest.
2 tablespoons of Rose water.
1 lemon and its zest.
110g icing sugar
1 egg white


Squeeze the oranges and lemon to make about 600ml of juice. Stir in the orange and lemon zest and icing sugar along with 2 tablespoons of rose water, whisking it thoroughly until it dissolves. Transfer to an ice-cream maker and freeze or pour into a freezer tray and freeze for 30 minutes or until it begins to solidify.

Whisk the egg white until stiff and fold into the mixture. Return to the freezer until firm.

Note: If you have a food processor, allow the sorbet mixture to freeze and then whisk in the food processor until the sorbet becomes very light and fine grained. Pour in the egg white, through the funnel, whisking all the time and then return to the tray and freeze until firm. Transfer the sorbet to the refrigerator for about 30 minutes or so before eating to let it soften. Delicious.

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16 Responses

  1. Carolin

    If something can look like summer, then this sorbet does. Can’t believe it’s such a simple recipe too.

  2. Lauren

    That sounds amazing. I love sorbet, when I was pregnant with my first son my Uncle (in law) made me a big batch of lemon sorbet as it was one of my cravings x

    • honestmum

      @Lauren funny what we crave isn’t it! Think crackers and cheese featured a lot in my first pregnancy-can’t remember with my second and he’s only 10 months! Thanks for sharing your memory evoking cornflake cake!x


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