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TOMATO SORBET
1 pint (600 ml) tomato juice - Juice of 2 lemons - 1 dessertspoonful Worcester sauce - Few
drops Tabasco sauce (optional) - 1 dessertspoonful sugar - Salt and pepper - 4 fl oz (125 ml)
Vodka (optional) - 2 egg whites.
Mix together all the ingredients, tasting carefully to achieve the seasoning that you like. The finished
sorbet will be light and fluffy and is good served in scoops on a bed of lettuce leaves, decorated
with a few prawns.
(Makes 1 1/4 pints of mixture)
CHILDRENS SECTION
QUICK VANILLA ICE CREAM
1 small tin condensed milk - 1/2 pint (300 ml) single cream - 1 1/2 teaspoons vanilla essence.
Beat all the ingredients together.
(Makes between 3/4 and 1 pint of mixture)
CHOCOLATE ICE CREAM
1 large can condensed milk - 1/2 pint (300 ml) milk - 5 talblespoons cocoa.
Dissolve the cocoa in a little very hot water then beat it into the condensed milk and the milk.
(Makes over 1 pint of mixture)
BANANA ICE CREAM
3 very ripe bananas - 4 oz ( 100 g) sugar - 3/4 pint (450 ml) milk or cream or a mixture.
Mash the bananas until they are smooth. Beat in the sugar and milk or cream.
(Makes approximately 1 1/4 pints of mixture)
FROZEN FRUIT YOGHURTS
4 tubs flavoured fruit yoghurt.
Turn the yoghurt directly into the ice cream maker.
TOFFEE SAUCE
2 oz (50 g) butter - 2 oz (50 g) brown sugar - 2 tablespoons golden syrup - 1/4 pint (150 ml)
single cream or milk.
Put the butter, sugar and golden syrup into a saucepan and heat gently, stirring, until the butter and
sugar have melted. Bring to the boil and boil hard for 3-5 minutes. Let it cool slightly, stir in the
cream or milk and while still hot pour it over the ice cream.
