Berry Sorbet Recipe

The Eat Out Woolworths Restaurant of The Year All the Eat Out star restaurants Eat Out judging process

Join our community

Write reviews, comment on stories and enter competitions.
Sign up as a user
List your restaurant

Create and manage a listing for your restaurant.
Sign up as a restaurant
Claim your restaurant

Manage an existing listing.
Claim your restaurant

Get the latest restaurant and food news delivered to your inbox every week!

@eatout_southafrica

Berry Sorbet

Créme de Cassis, frozen berries and lemon juice make for a complex, mouth-watering sorbet. Even better – you can make it without an ice cream maker.

Serves: 4

Ingredients

⅔ cup (160 g) castor sugar

1½ cup (375 ml) Clover Krush Berry juice

2 Tbsp (30 ml) optional Creme de Cassis

2 Tbsp (30 ml) lemon juice

350 g mixed frozen berries

1 egg white

Method

Combine the sugar and berry juice in a pan and simmer over low heat while stirring until the sugar dissolves. Increase the heat slightly and simmer for 4 to 5 minutes. Cool for 10 minutes, then stir in the Créme de Cassis and lemon juice. Chill until cold.

Puree the frozen berries in a food processor and gradually add the cold sugar syrup. Add the egg white and blend for 1 minute. Pour the mixture into a freezer container, cover and freeze for 3 hours or until the sides begin to firm. Place the sorbet in a food processor and process to break up the ice crystals, then return to the container and freeze for a further 2 hours. Process the mixture in a food processor again and return to the freezer. Freeze for 3 to 4 hours until firm. Serve in scoops.

Extract from Favourite Desserts, by Clover. Published by Lapa.