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BERRY SORBET
Berry sorbet
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How to:

Freeze fresh berries

Ripe berries can be frozen for up to a year, but this will slightly alter their flavour and texture. Place them in a single layer on a baking tray, then freeze. Once frozen, transfer them to an airtight bag or container.

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Recipe by: Phillippa Cheifitz
Serves: 4
Allergens: Wheat free / Gluten free
Dietary considerations: Fat conscious / Dairy free
Category: Vegetarian / Easy / Great value / Quick
Prep time: 20 minutes, plus freezing
Ingredients:
500 g fresh berries (strawberries, raspberries, blackberries, blueberries)
125 ml sugar syrup
125 ml water
15-30 ml eau-de-vie or white rum (optional)
Cooking instructions:

Gently rinse, drain and dry the berries. Hull the strawberries.

Make the sugar syrup: bring sugar and water to the boil, then simmer for a few minutes until the sugar dissolves. Cool to room temperature. It will keep indefinitely in the refrigerator.

Purée the berries and mix well with the lemon juice, cold sugar syrup and alcohol (if using)

Freeze in an ice-cream machine to make a perfect, velvety smooth sorbet.

Serve in glass bowls to show off the rich colour.



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conversion table

½ t = 2 ml
1 t = 5 ml
1 T = 15 ml
½ cup = 125 ml
1 cup = 250 ml

Fahrenheit - Celsius

Subtract 32, then multiply by 0.56

Celsius - Fahrenheit

Multiply by 1.8, then add 32




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