Ingredients

Berry Puree

• 200g strawberries
• 100g raspberries
• 100g blueberries

Sorbet

• 200ml sugar syrup
• 300-350ml berry puree
• juice of a a lemon

Sugar Syrup

• 200g caster sugar
• 150ml water

Method

1. Sugar Syrup: Place the sugar in a saucepan with the water and place it over a a low heat. Stir it until the sugar has dissolved. Bring it to the boil and reduce it to a steady simmer for a couple of minutes. Remove it from the heat and allow it to cool thoroughly.
2. Berry Puree: Puree the strawberries and raspberries together and sieve.
3. Sorbet: Mix the berry puree and sugar syrup together until well combined. Pour the mixture into a ice-cream machine and prepare as for the manufactures instructions or place the mixture in a freezer proof container without the lid and place it in a freezer and remove it from the freezer when it is half frozen. Mash and mix it with a fork and place the lid on it and freeze until solid.
4. To Serve: Remove the sorbet from the freezer 10 minutes before serving.