Capture the essence of healthy summer berries with this memorable raspberry and redcurrant sorbet recipe.
Serves 4-6
Takes 20 minutes to make, plus freezing
Per serving:
142kcals
0.2g fat (0.1g saturated)
1.1g protein
36.2g carbs
36.2g sugar
trace salt
1. Put the sugar and 185ml water in a small pan over a low heat. Stir to dissolve the sugar, then increase the heat and boil for 1 minute, until syrupy. Set aside to cool.
2. Put the fruit, lemon juice and cooled sugar syrup in a blender or liquidiser and whizz to a purée. Rest a sieve over a large bowl and press the berry purée through it, using the back of a ladle. Discard the pips that remain in the sieve.
3. Churn and freeze the mixture in an ice cream maker following the manufacturer's instructions. (Or put in a freezerproof container, cover, and freeze for about 2 hours, until slushy. Fork the mixture over to break up the ice crystals and freeze for a further hour. Repeat twice more.)
4. If you have not made the ice cream in a machine, transfer the frozen mixture to a processor and whizz until smooth. Put back in the container and freeze until needed.
5. To serve, transfer the sorbet to the fridge for about 10 minutes, or until scoopable. Serve in waffle ice cream cones or dessert bowls.
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