Berry Sorbet
Berry sorbet offers a delightful way to savour the peak of summer's bounty, transforming ripe berries into a refreshing frozen treat that's both simple and sophisticated. It's a clever nod to using those overly soft fruits that might otherwise go to waste – think of it as giving them a second act on your dessert stage. This recipe captures the essence of seasonal eating, evoking feelings of light-hearted joy and satisfaction with its vibrant flavours and smooth texture.
The sorbet highlights a medley of berries for a tangy sweetness, balanced by subtle citrus notes that add a zesty lift. Its velvety, icy consistency provides a cooling contrast, making it an aspirational choice for effortless elegance. By blending and freezing key ingredients like fresh berries and syrup, it delivers a homemade luxury that's as inviting as a sunny afternoon picnic.
Cook: 10 minutes
Ingredients
Berry Puree
- 200g strawberries
- 100g raspberries
- 100g blueberries
Sorbet
- 200ml sugar syrup
- 300-350ml berry puree
- juice of a a lemon
Sugar Syrup
- 200g caster sugar
- 150ml water
Method
- 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.
Recipe
