Name: Summer Fruit Sorbet
Prep time: 5 min
Total time: 5 min
Ingredients: 450 g/1 lb mixed strawberries (hulled and raspberries); 100 g/3 1/2 oz sugar; juice (flesh and zest of 1 orange); 3 rose geranium leaves

When the shops are full of summer fruit you can be tempted to over-buy while full of good intentions to use it all up and waste not a bite. However once things get past the great white wall of the fridge they can so easily be forgotten and end up as wasted food in the trash can. Money and goodness down the drain.

Making a summer fruit sorbet is a great way to use your fruit and store in the freezer to eat at a later date. It is so quick and easy to make, you’ll wonder why you ever bought store-bought ice-cream again.

How To Make Summer Fruit Sorbet;

450g/1 lb mixed strawberries (hulled) and raspberries

100g/3 1/2 oz sugar

juice, flesh and zest of 1 orange

3 rose geranium leaves

Mix together the berries in a plastic container and add the flesh, juice and zest of the orange.

Stir in the sugar.

Add the 3 rose geranium leaves and make sure they are covered by the juice/berry mixture.

Cover the box and leave in the fridge overnight for the flavours to develop.

Next day remove the geranium leaves and disscard.

Pour the chilled mixture into an icecream machine and process.

Freeze.

Or if you don’t have an ice cream machine just pop it in the freezer for 2 hours, remove and fork around to break up ice crystals and put back in the freezer. Do this again an hour later and then freeze for 2 hours.

Serve with a great big smile.

Karon x

Print Recipe

Summer Fruit Sorbet

Prep Time5 mins

Total Time5 mins

Course: desserts

Author: Karon Grieve

Ingredients

450 g/1 lb mixed strawberries hulled and raspberries
100 g/3 1/2 oz sugar
juice flesh and zest of 1 orange
3 rose geranium leaves

Instructions

Mix together the berries in a plastic container and add the flesh, juice and zest of the orange.
Stir in the sugar.
Add the 3 rose geranium leaves and make sure they are covered by the juice/berry mixture.
Cover the box and leave in the fridge overnight for the flavours to develop.
Next day remove the geranium leaves and disscard.
Pour the chilled mixture into an icecream machine and process.
Freeze.
Or if you don't have an ice cream machine just pop it in the freezer for 2 hours, remove and fork around to break up ice crystals and put back in the freezer. Do this again an hour later and then freeze for 2 hours.