Berry Sorbet
Servings:
4 - 6
Prep. Time:
15 minutes + 4 hours chill time
Cook Time:
14 - 16 minutes
Ingredients:
- 80g castor sugar
- 80ml water
- 400g fresh strawberries, hulled and halved
- 400g fresh raspberries
- Juice ½ lemon
Directions:
- Make a sugar syrup by boiling the water with the sugar, until the sugar has fully dissolved. Set aside and allow to cool.
- Add all the berries into a blender and thoroughly blend with the sugar syrup and lemon juice.
- Pass through a sieve, to ensure the mixture is smooth. Cover and chill for a minimum of four hours or overnight.
- When ready to make your sorbet, stir the chilled sorbet base. Add the frozen freezer bowl to the ice cream maker, turn on and pour in the chilled ingredients.
- Churn the ice cream base for 14-16 minutes. The sorbet is ready when it dispenses as a continuous thick ribbon.
- Serve into cones or bowls, adding toppings whilst dispensing the sorbet.
