Friday, 23 December 2011

Berry Sorbet Recipe

Note:  0 ProPoints if using sugar alternative (12PP if you use real sugar) 

 (makes 4-8 serves) - it make nearly a whole loaf tin full of sorbet

1 punnet raspberries 
1 punnet blueberries
1 punnet karakaberries (cross of a boysenberry and blackberry)
1 -  2 cups water
1/2 cup white sugar  or equivalent of a sugar alternative (like stevia)
Lime zest for taste

  • Place berries in saucepan on moderate heat, add sugar, stir until it disolves. All the berries will release their juices 
  • Add one cup of water and let boil for 10 minutes
  • I added the 2nd cup of water here and took off the heat to steep. 
  • Let cool for an hour (do this before you blend or you kitchen will be covered in berry mix) Trust me! It makes quite a mess!
  • Blend using a blender for a minute
  • Use a sieve to remove the seeds. I poured the mix back into the saucepan.
  • Place in a non stick loaf tin. 
  • Place in the freezer and regularly use a fork to break it up to a slushie sort of consistency. 
  • It takes a few hours. 
  • If yours goes to solid break it up and put into a blender with a tablespoon of boiling water.
What it looks like while freezing, don't forget to break it up with a fork or you will end up with a solid block.
Serve in a nice glass with a mint garnish. (generous serves)

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love Adalita