Sensational Simple Summer Sorbet
- RECIPE MAKES: 6-8
- PREP TIME: 10min
- COOK TIME: 20min & 60min chill
Combine sugar and water in a medium saucepan, heat gently, stirring occasionally, until sugar dissolves.
Bring to the boil, reduce heat to medium, simmer briskly; 20min; or until mixture resembles a “syrup” consistency.
Pour into a glass jar or bottle. Place in refrigerator; 1hr; or until cold.
Place frozen raspberries into a food processor, pulse to crush, slowly add syrup. Continue pulsing until mixture comes together as a sorbet like paste.
Serve immediately in bowls, or store in the freezer until desired.
Place mango cubes into a food processor, pulse to crush, slowly add syrup. Continue pulsing until mixture comes together as a sorbet like paste.
Serve immediately in bowls, or store in the freezer until desired.
Top Tip:
Any prepacked frozen fruit works well in this recipe, try using strawberries, mixed berries, or cherries. Alternatively, fresh fruit, such as melon and pineapple, cut into cubes, and then frozen also works well and tastes delicious.
Use the processor in quick bursts; the blades heat up quickly and this may melt the sorbet. If this does happen, re-freeze in bowls; 10min, and serve immediately.
If you prefer a sorbet less sweet, a little lemon juice can be added during pulsing, or substitute orange juice for the syrup.
- Sugar Syrup – Makes 1.5 cup
- 1 ¼ cups White sugar
- 2 ½ cups Water
- Raspberry Sorbet
- 500g Frozen raspberries
- ½ cup Sugar syrup
- Mango Sorbet
- 500g Frozen mango cubes
- ½ cup Sugar syrup
