Wednesday, 29 December 2010

Red Berry Sorbet

I find that around the festive season you can just eat and eat and eat! That's all very well, but sometimes you just need something light to finish off a meal. Sorbet is a refreshing alternative, and the red berries add a great festive touch.

Top tip: Keeps well in the freezer, so can be made in advance.

Makes 1/2 litre


Raspberries - 250g
Mixed Berries (blueberries, blackberries & blackcurrants) - 250g
Egg White - 1
Caster Sugar - 150g
Water - 400mls
Lemon Juice - 1/2 lemon

1. Add 50mls of the water to a saucepan, and dissolve in 50g of the sugar over a low heat.

2. Add the berries and bring to the boil for 2-3 minutes.

3. In another pan make a syrup by dissolving the remaining sugar in the water over a low heat. Using a sieve, strain the berry mix into the syrup, and mix in with lemon juice.

4. Remove from the heat and allow to cool. Meanwhile, whisk the egg white until stiff, then add to the cooled berry syrup, stirring in.

5. Place in an ice-cream maker and allow to set. (If you don't have an ice-cream maker, see my recipe for Passionfruit Sorbet).

Serve with a few fresh berries or as a compliment to my Christmas Ice-cream.

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