If sorbet snowmen weren't enough, Alyn Williams pairs the kooky ices with a streusel and coconut ice, creating a brilliantly festive dessert. Liquorice's flavour will divide kids, if they don't like it use chocolate or orange peel instead

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
2.
Combine the sugar and water in a pan. Place over a medium heat and stir until the sugar dissolves completely
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
VideoVideo: Make ice cream without an ice cream maker
7.
For the coconut ice, mix together the condensed milk and icing sugar with a wooden spoon. Then, mix in the desiccated coconut
Room for a little one
Give your little ones a good arm workout with by handing them the wooden spoon and getting them to mix together the ingredients in a large bowl
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
Room for a little one
Let the kids poke the liquorice pieces into the sorbet balls to create the eyes and buttons for their little snowmen
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
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
VideoVideo: Crumb butter and flour
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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Ingredients

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

Equipment

  1. Ice cream maker
  2. Blender

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Nutrition (per Portion)

Calories

380
19%

Sugars

50g
56%

Fat

14g
19%

Saturates

10g
48%

Salt

61mg
1%
of an adult's guideline daily amount
These cute little snowmen are crafted out of a homemade lemon sorbet and are served on a bed of coconut snow and crumble - a delightful winter dessert that will get kids cooking!

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