This sorbet is super simple to make. No ice cream machine required.
And it isn’t high maintenance either. You don’t need to take it out the freezer and churn it up with a fork twenty million zazillion times. Only a couple of times are needed and then it more or less looks after itself.
Of course, if you would like to put it in an ice cream machine, then go ahead, but it is not necessary. Not at all. Ice cream machine optional.
I kept it a little on the sharp side, because I seem to be going through a phase of not really liking anything that is overly sweet, but adding a bit more agave syrup will – obviously – sweeten it up a bit more. Your choice.
What I love about it is that it really tastes of the berries used to make it. Fundamentally it is just smooshed-up frozen berries.
It pairs really well with a scoop of frozen vanilla something – be it ice cream, fro-yo or coconut – and you could push the boat out and top with toasted pumpkin seeds or have a slice of this shortbread along side.
Has anyone else noticed that I have posted a lot of red things recently???? Am not done yet, either. More red things on the way. It must be the sunshine . . .
Raspberry & Strawberry Sorbet
- 225g raspberries
- 250g strawberries, leaves and stalks removed
- 1 tbsp vodka
- 1 tbsp liquid glucose
- 150ml water
- 75 – 100ml agave syrup
- Put all the ingredients in a blender and blitz until smooth.
- Pour into a suitable container and freeze for a couple of hours.
- Remove from the freezer and either mix with a fork or put the sorbet back into the blender and blitz for a minute, to break up the ice crystals.
- Return the sorbet to the freezer for another couple of hours and then give it another mix / blitz. Leave to freeze completely.
- Allow to stand at room temperature for a couple of minutes before serving in order to make it easier to scoop.
© The Pink Rose Bakery 2015