Berry Sorbet is quick and easy to make and uses the best of this seasons selection of berries. Don't throw away soft over ripe berries as they work brilliantly in this recipe.
Prep: Preparation Time 30 minutes
Cook: 10 minutes
200ml sugar syrup
300-350ml berry puree
juice of a a lemon
200g caster sugar
Sugar Syrup: Place the sugar in a saucepan with the water and place it over a a low heat. Stir it until the sugar has dissolved. Bring it to the boil and reduce it to a steady simmer for a couple of minutes. Remove it from the heat and allow it to cool thoroughly.
Berry Puree: Puree the strawberries and raspberries together and sieve.
Sorbet: Mix the berry puree and sugar syrup together until well combined. Pour the mixture into a ice-cream machine and prepare as for the manufactures instructions or place the mixture in a freezer proof container without the lid and place it in a freezer and remove it from the freezer when it is half frozen. Mash and mix it with a fork and place the lid on it and freeze until solid.
To Serve: Remove the sorbet from the freezer 10 minutes before serving.