Sorbet snowmen
Item 1 of 1
- medium
- makes 12
- 2 hours 30 minutes
A refreshing end to a festive menu, these sorbet snowmen from Alyn Williams' are sure to raise a smile from your guests. Delicious lemon sorbet is shaped into snowmen, and served on a bed of coconut streusel and dusted with coconut ice. Liquorice sticks are perfect for decorating the snowmen, but if not to your taste, try using chocolate drops or pieces of orange peel.
First published in 2015
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Ingredients
Metric
Imperial
Lemon sorbet
- 400ml of lemon juice, 6-8 lemons
- 350g of caster sugar
- 550ml of water
Decoration
- 2 liquorice sticks, soft
Coconut ice
- 60ml of condensed milk
- 60g of icing sugar, sieved
- 60g of desiccated coconut
Coconut streusel
- 105g of unsalted butter
- 95g of caster sugar
- 140g of plain flour
- 50g of desiccated coconut
- 1 pinch of salt
SAVE RECIPE
Equipment
- Ice cream maker
- Blender
Method
1
To start the sorbet, zest 4 of the lemons, add to a bowl and set aside. Squeeze the juice from the lemons into a measuring jug
- 400ml of lemon juice, 6-8 lemons
2
Combine the sugar and water in a pan. Place over a medium heat and stir until the sugar dissolves completely
- 350g of caster sugar
- 550ml of water
3
Add the lemon zest and bring to the boil. Once boiling, remove from the heat and stir in the lemon juice
4
Pass through a sieve and allow to cool to room temperature, then store in the fridge for at least 2 hours
5
If using an ice cream maker, pour in the mixture and churn according to manufacturer's instructions
6
Alternatively, pour into a container, cover, and store in the freezer, breaking up with a fork every half an hour or so until set. Once set, place in a blender and blitz until smooth. Store in the freezer
7
For the coconut ice, mix together the condensed milk and icing sugar with a wooden spoon. Then, mix in the desiccated coconut
- 60ml of condensed milk
- 60g of icing sugar, sieved
- 60g of desiccated coconut
8
Spoon the mix onto a baking tray lined with greaseproof paper and leave in a cool, dry place for at least 6 hours. Once dry, break up with a fork - the ice should resemble snow
9
Place a metal tray in the freezer to chill. Once cold, remove from the freezer and scoop an equal number of large sorbet balls and small sorbet balls onto the tray. Return to the freezer to firm up
10
Chop the liquorice sticks into small pieces. Remove the sorbet balls from the freezer and poke the pieces of liquorice into the smaller balls to resemble eyes, and into the larger balls to make buttons
- 2 liquorice sticks, soft
11
Dip a spoon into water and using the back, press down gently on the larger balls to form a dent. Firmly press the smaller balls onto the larger balls and return to the freezer until ready to serve
12
For the streusel, add all of the ingredients to a mixing bowl
- 105g of unsalted butter
- 50g of desiccated coconut
- 1 pinch of salt
- 95g of caster sugar
- 140g of plain flour
13
Using your fingers, rub the mix together until it resembles large breadcrumbs. Spread onto a baking tray and store in the fridge for 20 minutes
14
Preheat the oven to 170°C/gas mark 4
15
Transfer the streusel to the oven and bake for 8-12 minutes, or until a light golden brown colour. Remove and allow to cool. Once cool, crumble the mix into smaller pieces
16
Spoon a pile of streusel across the middle of each plate. Arrange the snowmen on top and finish with a sprinkling of coconut ice. Serve immediately
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