This is a sorbet like no other; bang full of flavour, fruity and still very refreshing on a hot summers day. A good way to surprise your friends and family after a barbecue or to enjoy all by yourself with a good book in the afternoon sun.
Makes 6 scoops or 4 bowls
250 gr. Blue berries (fresh or defrosted, it doesn’t really matter)
400 ml. Water
125 gr. Sugar
1 tbsp Lemon juice
4 tbsp Orange juice (optional)
Freezer-prove container (approx. 15 cm x 20 cm)
– Put the sugar and water in a pan on a low heat until the sugar has dissolved. Turn of the heat and let it cool slightly.
– Wash the berries and add the fruit to the blender and blend to a puree.
– Mix the fruit puree with the sugar-water and the lemon juice.
– Put in a freezer-prove container and place in the freezer. Freeze for about 4-5 hours, preferably overnight.
– TIP: To get nice ice crystals and light ice cream: after you’ve put it in the freezer, rake a fork through the mixture every half an hour in the first 2 hours. It seems pointless at this stage, but it will definitely improve the end result. After that, rake through the ice cream every 15-30 minutes. The more often you do this, the better your ice will become. Make sure you break all the ice that has formed, especially on the sides.
– To serve: smash a scoop of ice with a fork or put it in the blender to break up a bit more.
TIP: It can be that the berries are very sweet so that the sorbet has turned out a bit too sugary, in that case; sprinkle over a tablespoon of orange juice per bowl and it will soften down the sweetness.
This recipe works great as well with other soft fruits such as strawberries and raspberries.