Berry Sorbet

Berry Sorbet

Berry Sorbet

Berry Sorbet is gluten-free and dairy-free and delicious! You can make this dairy-free sorbet either with or without an ice-cream maker. I love the colour of this sorbet, and the taste is beautiful.

Ingredients:

150 g caster sugar

200 ml water

1/2 lemon

500 g berries of your choosing

1 egg white

Method:

Wash the berries and then dry. Alternatively, measure out 500 g of frozen berries.

Puree the fruits in a blender.

Juice the lemon and place to one side with the fruit.

Place the sugar and water into the saucepan and place onto the heat. Bring it to the boil and stir until the sugar dissolves.

Decrease the heat and continue to simmer for 2 minutes.

Take the pan off the heat.

  • If you are using the fresh berries then leave it to cool. Once cool, mix in the berries and lemon juice to the syrup and then chill in the refrigerator.

  • If you are using frozen berries then stir into the sugar syrup immediately with the lemon juice. Chill further in the refrigerator.

  • I usually make the syrup the night before and continue with the recipe in the morning!

Lightly whisk the egg white until it is just frothy. I use a food mixer for this. With the mixer still on pour the syrup into the mixer and let the egg white and syrup combine.

Once you have finished whisking you may find some of the mixture is attached to your whisk. Remove this and place back into the syrup and then pour this into the ice cream machine as per instructions.

Transfer into the freezer.

Additional Notes:

Sieve the berries to remove the skin and seeds if you wish. Experiment to see what you prefer. We prefer to leave it all in the sorbet.

For adults who want to add a hidden kick to the sorbet: Add 45 ml of vodka. Don’t be tempted to add any more than this though or the sorbet won’t freeze firm.

I often freeze my sorbet in small portions so one portion can be taken out at a time as required.

Decorate with berries if you wish. It’s pretty, and it helps you to remember the flavour!

The dairy-free sorbet will last up to 2 weeks in a freezer.

Remember not to waste the egg yolks. Freeze them and save them for other recipes.

Instructions without Ice Cream Machine:

Freeze the syrup for 4 hours until mushy.

Then remove from freezer and beat by hand or in a food processor until smooth.

Whisk the egg white until just frothy and then mix into the sorbet mixture before freezing again for 1 hour.

I check the sorbet at this point and mix again before freezing for another 3 hours.

Equipment Used:

Blender

KitchenAid Stand Mixer

Saucepan

Ice Cream Maker

Freezer containers.

Emma Alexander-Cook

My name's Emma. I've been living gluten-free for over 25 years, and I've been dairy-free for over five years.

Health and Auto-immune Diseases

I have auto-immune diseases and expected to be on medicine for the rest of my life, but I didn't want to live like that. My rheumatology Doctor was so supportive of the change I wanted to make, and with their help, I now manage my auto-immune diseases by being strict with my diet.

It can be quite frightening when you first find out you have to change the way you eat but for some of us' Food is our medicine.'

I have several websites, write blogs, and I'm currently in the process of writing a book.

I trained to be Holistic Health Coach, Meditation and Mindfulness Teacher and Certified Gluten Free Practitioner in order to heal myself, my family and others who find themselves on the same journey as myself.

Websites include:

www.emmaalexandercook.com

www.savemoneyfreezefood.com

www.livefreelovelife.com

www.cooksprojects.com

Photography

Our love for photography started on our travels. We wanted to capture images of the areas we travelled to both for our own records and for our family back at home. Some of these images were reproduced as watercolours. Our favourite images we display at home and friends often asked where we had purchased the pictures! Now you can purchase them online directly from us.

Coaching and Consultancy

Previously an IT Manager my skill set has come in very handy as I am both a Health Coach and also offer consultancy for small business starts up and fellow Health Coaches. This has included building websites and online profiles.

Our Family

Family is everything to me! We have a family of four boys where the age difference between the youngest and the eldest is 18 years. Two of our sons are also Gluten Free and Dairy Free. Emma is a Health Coach who specialises in helping individuals and families achieve their health and wellness goals. Ian runs his own business which began developing a Race Timer for diecast model cars.

http://www.glutenfreedairyfreefamily.com
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