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No-Churn Summer Berry Sorbet with Mint Sugar

Recipe by Tobie Puttock

  • FOR THE SORBET
  • 600g mixed frozen berries
  • 1 cup caster sugar
  • 1 vanilla bean, split lengthways
  • Juice of 1 lemon
  • 1 cup of water
  • 2 egg whites
  • FOR THE MINT SUGAR
  • ⅓ cup caster sugar
  • Small handful of freshly picked mint
  • Fresh berries for serving

1) Heat the berries, sugar, vanilla pod, lemon juice and water in a heavy-based pot over a low heat while stirring.

2) Once the sugar has dissolved, you can increase the heat to medium for a few minutes until broken down. Remove from the heat and allow to cool.

3) Once cooled, pop the mixture into a plastic container and place in the freezer. After three hours, remove the sorbet and blitz in a food processor and then return to the container and to the freezer for a further couple of hours.

4) Blitz the sorbet once again, this time adding the egg whites. Return the sorbet to the container and back to the freezer for four hours or until firm to touch.

5) For the mint sugar, place the sugar and mint into the food processor and blitz until the mint has totally broken down into the sugar and the sugar is a vibrant green colour.

6) Once the sorbet is set, arrange in serving bowls, scatter fresh berries around the sorbet, and finish with a sprinkling of mint sugar.

Serves 4.

Watch Tobie make it here.

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