Alyn Williams' sorbet snowmen recipe

  • Serves
  • 150 minutes cooking and prep time, plus chilling and drying time
  • 359 calories / serving
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You need to plan ahead when making this fun dish, as the coconut ice needs 6 hours to dry before use. If your little ones aren’t fans of liquorice, try using chocolate and orange peel instead! An ice cream maker will make this recipe easier, but if you don’t have one, you can whip this up with the help of a blender.

Squeeze the juice from the lemons into a measuring jug and keep aside. In a bowl, zest 4 of the lemons.

Place the caster sugar and water in a pan over a medium heat. Stir until the sugar dissolves completely.

Add the lemon zest to the pan and bring to the boil. Then take the pan off the heat and stir the lemon juice in.

Pass the mixture through a sieve and then leave to cool to room temperature. Chill for at least 2 hours.

If you are using an ice cream machine, simply place the mixture into the ice cream maker and churn according to the manufacturer’s instructions.

If you are making this without an ice cream maker, pour the mixture into a container, cover and place in the freezer. Use a fork to break it up every 30 minutes until set. When it has fully frozen, blitz in a food processor or blender until smooth. Cover and place in the freezer again until ready to serve.

Get your little helpers to help making the coconut ice – ask them to mix the condensed milk and the icing sugar in a bowl using a wooden spoon. Then stir in the desiccated coconut.

Line a baking tray with nonstick baking paper and spoon the mixture into the tray. Leave to dry in a cool, dry place for at least 6 hours. Once it is ready, ask your little ones to use a fork to scrape the coconut mixture to break it up and create ‘snow’.

Put a metal tray in the freezer so it gets cold. Once cold, take it out of the freezer and scoop an equal number of large and small sorbet balls on to the tray to create the snowmen heads and bodies. Place the tray in the freezer so the sorbet balls can solidify.

Cut the liquorice sticks into small pieces. Take the sorbet balls out of the freezer and ask your little ones to poke the liquorice pieces into the sorbet heads to create eyes, and into the bodies to make buttons.

Create a circular dent on top of the large balls by gently pressing a warm spoon into the top. Then press the smaller balls onto the larger balls to create the snowmen and freeze until ready to serve.

Mix all of the streusel ingredients in a mixing bowl.

Rub the streusel ingredients between your forefingers and thumbs until it resembles large breadcrumbs. Lay the streusel out onto a baking tray and refrigerate for 20 minutes

Preheat the oven to gas 4, 170°C, fan 150°C.

Cook the streusel in the oven for 8-12 minutes, until it reaches a light golden brown colour. Then take it out of the oven and leave to cool. Once the mix has cooled, crumble into smaller pieces.

Lay a pile of streusel across the centre of each plate using a spoon, and arrange the snowmen on top. Sprinkle a generous amount of coconut ice over the top before serving.

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  • Ingredients

  • For the lemon sorbet

  • 400ml (13fl oz) lemon juice, 6-8 lemons
  • 350g (12oz) caster sugar
  • 550ml (17 1/2fl oz) water
  • For the sorbet snowmen

  • 2 liquorice sticks, soft
  • For the coconut streusel

  • 105g (3 1/2oz) unsalted butter
  • 95g (3oz) caster sugar
  • 140g (4 1/2oz) plain flour
  • 50g (2oz) desiccated coconut
  • 1 large pinch of salt
  • For the coconut ice

  • 60ml (2 1/2fl oz) condensed milk
  • 60g (2 1/2oz) icing sugar, sieved
  • 60g (2 1/2oz) desiccated coconut
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  • Energy 1507kj 359kcal 18%
  • Fat 13.5g 19%
  • Saturates 9.6g 48%
  • Sugars 46.8g 52%
  • Salt 0.2g 3%

of the reference intake
Carbohydrate 55.8g Protein 2.3g Fibre 2.3g

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