Recipe courtesy of Haskins
Mixed berry sorbet
This easy sorbet will make you feel like a master chef
Ingredients
- 300g Raspberries
- 150g Blackcurrents
- 150g Granulated sugar
- 1 Egg white
- Juice of half a lemon
Method
Step 1
Place the raspberries and blackcurrants in a large bowl.
Step 2
Pour the sugar on top.
Step 3
Add the egg white and juice from the lemon.
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.
Step 5
Strain through a fine sieve to remove the pips (optional).
Step 6
Cover the mixture with cling film and place in the freezer for a minimum of 5 hours.
Step 7
Remove from the freezer 30 minutes before eating and place in the fridge to ensure the sorbet is soft enough.
