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For a smoother cup of tea or coffee
With the robust and versatile XL1500 Food Processor
Grilled to perfection with our contact toaster
The blender, together with the good proportions in the recipe, makes the sorbet smooth and delicious; an ice-cream churn is
For the sugar syrup
140g (5 oz) sugar
140ml (1/4 pint) water
For the sorbet
400ml (14 fl oz) Natco canned Alphonse
1 egg white, lightly beaten
1/2 lemon, juiced
Make the sugar syrup first.
For the sugar syrup, place all the ingredients in a pan and bring to the boil, stirring, then cool.
Place all the sorbet ingredients, together with 200ml (7 fl oz) of the sugar syrup, in a blender and whizz until smooth.
Churn and freeze in an ice-cream maker, or place in a shallow container in the freezer and freeze