The sun is shining once again and it almost feels that summer is here again after all the rain we've had. Today I've got such a simple but delicious recipe for you. If you are after a super fresh dessert for a special menu or a little treat for your family then this one is a beauty. I made this sorbet for our Christmas Eve dinner. I needed a fresh cool dessert that wasn't too filling as it was a hot day and we had a big main course planned. I didn't have much in the house and didn't feel like braving the shops. I realised that I had a bag of frozen berries in the fridge so started making the sorbet. As I was walking out to our back shed to get the ice cream churn, I walked past the mint pot that had gone crazy in the warm weather and thought that the addition of mint would really make the sorbet a little extra special and it would balance the sweetness of the berries. I was right!
My own recipe for home made Raspberry and Mint Sorbet
Ice creams, gelato and sorbets are actually very easy to make, especially if you have an ice cream maker. I have the ice cream maker attachment that came free with my KitchenAid mixer (a promotion years ago). It's one of those things that I don't use too often, perhaps 7-8 times a year but whenever I do use it, I love it. I also lend it to friends a lot as it's one of those things that you don't all need to own one. Our neighbourhood has several communal things like this - which is great when you don't have a lot of storage space and need things occasionally - long ladders, whipper snippers, tools and the odd kitchen appliance.
My Home Made Berry and Mint Sorbet
1 kilo bag of frozen berries*
2 cups of water
1 cup of sugar
1 handful of mint
- Combine the water and sugar in a saucepan and bring to the boil over medium to high heat, stirring occasionally until the sugar dissolves and the syrup is clear (this will take about a minute).
- Put the frozen berries, syrup (doesn't matter if it's still hot) and mint leaves into a food processor blender or even use a Bamix in a bowl. Blend until you have a smooth mixture. Add more water if required. You want to get it to a point that it is a thick runny mixture a bit like custard.
- Pour into an ice cream maker and use as the ice cream makers instructions*
- Transfer to a freezer safe container and freeze until firm (as least 3 hours before serving*)
* Use any berries - I used mainly raspberries but added about a cup of Sara Lea Mixed Berries also. You can use fresh berries but it makes it so much more expensive.
* If you don't have an icecream maker you can always make it by hand - Place the berries/syrup mixture in a shallow pan. Place the uncovered pan in the freezer. Every hour for about 4 hours, mix it all up with a fork, smooth down, and return to the freezer. When the sorbet is uniformly icy (like a slushy drink), you can purée it again in a food processor or using a hand blender; then serve.* Sorbet should be ready to serve about 3 to 6 hours after you first freeze it. Waiting a couple of hours beyond that will solidify it beyond easy scooping. If it's too hard, allow your sorbet to soften slightly at room temperature; this will only take about 10 minutes.
Perfect for cleansing the palette!