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.
