Plum Sorbet Both Plum Sorbet and Lemon Gelati are best eaten one or two days after preparation. If left in the freezer for longer, the 'softness and smoothness' can be revived by allowing the product to soften a little and re-beating and freezing.

825 gram can dark plums
½ cup sugar
¾ cup water
2 teaspoons lemon juice
3 egg whites


1. Drain plums (reserve the juice) and remove pips. Puree the flesh.
2. Heat the juice, water, sugar and lemon juice until the sugar is dissolved.
3. Add plum puree and pour into an 25cm cake tin or metal icecream trays. Freeze until partially set.
4. Beat egg whites until soft peaks form.
5. Beat partially frozen mixture until soft and then fold in the egg whites. Return to freezer. Beating again will give smoother texture.

Lemon Gelati  

½ cup of hot water
Finely grated rind of one lemon
¼ cup lemon juice
2 teaspoons gelatine
1 x 200ml carton non fat yoghurt (natural)
½ cup castor sugar
2 egg whites


1. Combine water and lemon juice and while heating sprinkle on gelatine and stir until dissolved.
2. Add sugar and stir until it is dissolved. Cool slightly and add rind and yoghurt. Freeze in metal container until crystals form about 1 centimetre thick around the sides of the container.
3. Remove from freezer and place in bowl. Beat until smooth and then add stiffly beaten egg whites. Re-freeze. This will be smoother if the mixture is allowed to soften a little and beaten again.