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Recipe for :

Thai Chilli Sorbet

This recipe has been reproduced with the kind permission of the Ashburton Cookery School in Devon.

The Ashburton Cookery School offers a fresh approach to cookery with exciting cookery courses that emphasise hands-on involvement, top quality Devon produce and inspirational teaching.

All their cookery courses are based around fundamental cookery techniques and methods - they will teach you how to produce your own fabulous food at home or at work and make sure you get a chance to enjoy your creations over lunch and at regular tastings throughout the day.

They offer:

  • One and two day cookery courses
  • Professional catering courses
  • Gifts for foodie friends or family
  • Gourmet experiences
  • Residential cookery courses
  • Weekend food breaks

To visit the Ashburton Cookery School web site <click here>

This is a really refreshing sorbet with a naughty little bite to it - hot and cold at the same time, with subtle fragrant Thai flavours.


350 g sugar
100 ml water
1 birdseye chilli, finely chopped
1 stick of lemon grass finely chopped
1 cork sized piece of galangal roughly chopped
3 or 4 lime leaves with edges torn
zest of 3 limes - reserve the juice for later
handful grated coconut
1 can of coconut milk or carton of coconut cream


  • Make a syrup by dissolving the sugar in the water over gentle heat.
  • When all the sugar is dissolved add the flavouring ingredients to the liquid - that is everything except the lime juice and coconut products.
  • Heat the syrup slowly until boiling then simmer for 10 minutes or so.
  • Allow to cool and steep for an hour or two.
  • Then add the lime juice and juice of half a lemon, along with the coconut.
  • Pop the whole thing in an ice cream maker or in the freezer and stir every two hours or so until frozen and well mixed.

If you can't get hold of any of the Thai ingredients locally, try

Serves 4