Home About Techniques Contact
Thursday, June 30, 2016

instant summer berry sorbet

How to make instant summer berry sorbet recipe - Calories per serving 178

Serves 4

Preparation time 10 minutes

300 g (10 oz) frozen summer berries
400 ml (14 fl oz) raspberry yogurt
6 tablespoons icing sugar

Tip the frozen berries, yogurt and icing sugar into a food processor or blender.

Whizz until blended. Scrape the mixture from the sides and blend again.

Spoon the sorbet into 4 chilled glasses or bowls and serve immediately.

For frozen berries with white & dark hot chocolate sauce, divide 400 g (13 oz) frozen mixed berries between 4 chilled serving plates or shallow bowls. Melt 75 g (3 oz) gluten-free plain dark chocolate and 75 g (3 oz) gluten-free white chocolate in 2 separate small pans. Whip 150 ml (¼ pint) double cream until soft peaks form. When ready to serve, drizzle the hot chocolate sauces over the frozen berries and serve immediately with a dollop of the whipped cream. Calories per serving 496

instant summer berry sorbet recipe
instant summer berry sorbet
  • Blogger Comment
  • Facebook Comment


Post a Comment

Copyright Law © 2015 Taste USA All Right Reserved
Designed by USA