White Sugar
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Desserts
Raspberry and Red Wine Sorbet
10 mins
Easy
6
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- Ingredients
- Method
Ingredients
- 500g packet frozen raspberries
- 3 cups red wine
- 3 cups water
- 3 cups Chelsea White Sugar
- 2 cinnamon sticks
- 4 cloves
- grated rind & juice of 2 oranges
- 2 egg whites
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Method
Reserve a few raspberries for a garnish. Place the remainder of the frozen (no need to thaw) raspberries in a large saucepan with all the other ingredients, except the egg whites. While stirring, bring the saucepan to the boil then reduce heat to a simmer and cook on simmer for 15 minutes, stirring occasionally.
Cool mixture then remove the cinnamon sticks and cloves. Churn in an ice cream machine, or if you are without an ice cream machine, freeze until almost solid then place mixture in a food processor and whiz before freezing again.
Beat the egg whites until stiff and add to the churned, almost frozen mixture in the ice cream machine or whisk into the freezer mixture, just before it freezes solid. This sorbet will set quite hard in the freezer and can be frozen for up to 2 weeks.
Rest at room temperature for 10 minutes before serving. Garnish with a few reserved berries.
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White Sugar
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
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