Mixed berry sorbet
This easy sorbet will make you feel like a master chef
Published:
Recipe courtesy of Haskins
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Ingredients
- Raspberries 300g
- Blackcurrents 150g
- Granulated sugar 150g
- Egg white 1
- Juice of half a lemon
Method
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Step 1
Place the raspberries and blackcurrants in a large bowl.
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Step 2
Pour the sugar on top.
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Step 3
Add the egg white and juice from the lemon.
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Step 4
Use a hand mixer to blitz the berries until smooth. Scrape down the sides of the bowl to make sure everything gets blitzed. This shouldn’t take any longer than five minutes.
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Step 5
Strain through a fine sieve to remove the pips (optional).
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Step 6
Cover the mixture with cling film and place in the freezer for a minimum of 5 hours.
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Step 7
Remove from the freezer 30 minutes before eating and place in the fridge to ensure the sorbet is soft enough.
