instant summer berry sorbet
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|