A Startling Orange Sorbet #193]

Well, here we are, the final recipe in the Challenge - for this year, at least. This has been waiting since the April section of the Diaries, I don't know why! Anyway, it seemed like a good idea to make it for New Year's Eve, as an antidote to all the richness in our food at this time of year. I spotted a small variation on the book's recipe in Nigel's Guardian column - the addition of Campari. Now, anyone who knows me also knows of my abiding and incurable addiction to Campari. Usually, at this time of year, I make a Campari and Orange Jelly, so this is just meant to be! Tasting the unfrozen sorbet mixture of fresh orange juice, the juice from a pink grapefruit, a little sugar syrup and Campari, it is all I can do stop myself from adding ice and chuffing it back right now. But it is safely in the freezer (except, I shall probably do a 'Nigella' and sneak into the kitchen in my dressing gown in the middle of the night to pinch spoonfuls out of the container) and I will let you know how it works as a sorbet after the meal - how could it fail??! Tasting note: heaven, as I knew it would be. What a great one to end the challenge on - simple, elegant, foolproof, just right for the time of year - kind of sums up The Kitchen Diaries, really

Melon Sorbet [#151]

We had a very ripe Charentais melon sitting in the fridge that needed using up, so this sorbet was just the ticket. Again, I tinkered with the recipe. Instead of lemon juice, I used the rind and juice of a lime. Also, the flesh was so juicy when I blended it that I didn't add sugar syrup, but rather just a tablesoon of sugar, and sharpened it all with a little lime cordial. It froze happily in a plastic dish with some occasional stirring, and the result is one of the most startling tasting (and looking) things I've ever made - just fantastic after the rich pork dish earlier, and again the smells are divine. What a meal we've had, courtesy of Nigel. What a star, and I can't wait for his new programme later in the week on BBC 1.

Frozen Vanilla Yoghurt Sorbet

Three Nigel recipes today! This little beauty is tucked away on the freezer for tonight to accompany roasted rhubard (recipe above). This is scarcely worth printing as a recipe it is so simple: tip a 500g tub of Total Greek yoghurt into a bowl, and beat in 4 level tablespoons of caster sugar. Add 2 teaspoons of real vanilla extract (or the wonderful vanilla paste in little jars you can now buy, so you get the seeds) and either churn in an ice-cream machine, or put in a plastic container and freeze (whipping every hour or so to break up crystals). Sneaked a spoonful (of course!) and it tastes divine, echoing the last mounds of icy snow I can see in the garden from the kitchen PS: tasting notes this was soooooo good, almost better than a full fat cream version (of course, Greek Yoghurt isn't without a fat content, but considerably lower than double cream, egg yolks, etc) I really, REALLY recommend this ice and can see that I will be making it many times