Preparation time is 20minutes
Cook time is 5minutes
Total time is 25minutes
Serve is for 4 people
Difficulty level: 2 out of 4
7 Ingredients
Number of servings
4
- 5 sprig fresh mint, leaves picked
- 1 lemon, zested (plus juice)
- 500grams mixed red berries (such as strabwerries or raspberries)
- 50milliliter elderflower cordial
- 75grams caster sugar
- 300grams blueberries
- 8 lemon biscuits (to serve)
Nutrition per serving
1340kJ / 320Cal
1340 Kilojoules or 320 Calories
15% of daily energy intake*
Protein
3.0grams
Fat
8.8grams
Carbs
54.8grams
Sugars
43.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Put a pan on a high heat and add the elderflower cordial, sugar, lemon zest and juice, 100ml of water and the blueberries. Bring everything to the boil then simmer for 3 to 4 minutes, or until softened. Transfer to a bowl and stir in the mint leaves. Put aside to cool.
Step 2 of 3
Once cool, tip the mixture into a food processor along with the red berries and 100ml of cold water, and blitz to a purée. If you prefer your sorbet seedless then push it through a sieve before putting in a container to freeze.
Step 3 of 3
It should take around 4 to 5 hours to set. Try to stir every 30 minutes to break up the crystals that form – this will make it much easier to scoop later. Serve with lemon biscuits for a delicious treat.
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