Sorbet Trio recipe

Step 1

Make the "Saffron Pear & Ginger" mixture first: Pour boiling water into a mug with the ginger and saffron. Leave to brew for 5 minutes and then pour it into your blender.

Step 2

Add all "Saffron Pear & Ginger" ingredients to blender and then blend it into a "smoothie".

Step 3

Take 1 GLAD ice cube bag and use a funnel to fill it up with the smoothie. Flip the bag upside down to activate the seal. Place in freezer.

Step 4

Repeat steps 2 and 3 - this time with all of the "Aloe Vera & Cucumber" ingredients, and then repeat steps 2 and 3 again with all of the "Dragon Fruit & Green Tea" ingredients.

Step 5

Leave the 3 smoothie cube bags to freeze for a few hours (or be super organised and do it the night before so you're not impatiently checking and prodding at them like I do).

Step 6

Remove one of the ice cube bags, gently pull and twist bag to release the frozen smoothie cubes from their little pockets. Open the bag and tip the cubes into the blender along with 1 tablespoon of water.

Step 7

Blend/pulse for 5-10 seconds, stop, shake and repeat as required to get those cubes moving into a smooth, icy paste. Open the blender, scrape down the sides and add little splashes of water if necessary. Be careful not to melt the ice by adding too much water or over blending.

Step 8

Transfer the icy mixture to a sandwich sized snap lock bag, seal and place in the freezer to firm up.

Step 9

Repeat steps 6, 7 and 8 with the remaining 2 bags.

Step 10

Set timer every 20 minutes to smoosh and scrunch the sorbet bags to keep a nice smooth consistency while they firm up.

Step 11

Meanwhile, place serving dishes in the fridge to chill.

Step 12

Use an ice cream scoop to serve, or cut a corner from the bottom of each bag to pipe into serving dishes.