Flavoured Sherbet

HAPPY NEW YEAR! 2014 and that means lots of new recipes. There has been a bit happening around the home as summer has finally seem to hit our doorstep here in Tasmania. Herbs, fruit and veggies are sprouting into their prime. Below we have plum's that are nearly ripe, thyme ready for roasts, bay tree blooming to its peak and we can't forget my all time favourite, Thai chilli's. 

PLUM

 BAY TREE

 THAI CHILLI

THYME

Over the Christmas break I got a few new cookbooks, best present ever. So I have been reading up a bit on new recipes and new skills to try. Three of the new books I got are; Mexican Craving (Ben Milbourne), The Healthy Cook (Dan Churchill) and Jerusalem (Yotam Ottolenghi and Sami Tamimi). Both Ben (2012) and Dan (2013) are from Australian Master Chef and have done very well for their selves. I am lucky enough to know Ben's cousin, my very own claim to fame, well as close as I can get.

There is one recipe in Ben's cookbook that I have to share. Its fun and exciting. It is homemade sherbet. I made this and took it into my work and had a couple of laughs. This sherbet is a lot sweeter and sometimes sour, than most of the sherbets you can get at the shops. It also foams a lot, so be warned.

What you need:

3 tbs flavoured jelly crystals (any flavour you wish)

2 tbs citric acid

1 tbs bicarbonate of soda

How to:

1) Mix all the ingredients together and mix well. 

2) Eat - in small quantities or in heaped spoonfuls if you dare.

  

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