Excellent Matakana Berry Sorbet
- Number of Servings: 20
Ingredients
1kg (1000g) frozen berries of your choice - thawed3 cups water3 cups white sugar8 tablespoons freshly squeezed lemon juice12 heaped tablespoons granulated soy lecithin (If you could find liquid lecithin this would be better)- you can leave this out if you want to. I really have no idea how much to add- just guess work.
1. Bring water and sugar to the boil in frying pan- stirring constantly until sugar dissolved. Cool this syrup slightly
2. Puree thawed berries in a blender.
3. Put puree through a sieve to remove seeds
4.. If you are using lecithin add water to granules and leave until a paste.Transfer this into bottom of dish and add the sieved pureed raspberrries- beat (with electric beater) to incorporate lecithin. it makes the icecream smoother- acts as an emulsifier. They told me that you can make a successfu sorbet without it, but it is easier to scoop if included.
5. Add sugar syrup to puree and beat.
6. Place in icecream container and refrigerate for several hours- I didn't put a lid on it.
7. Freeze for at least one hour, remove from freezer and beat. Repeat this twice and then freeze overnight- Beating breaks up ice crystals
If not all eaten the following day place gladwrap on the surface of the sorbet- helps to prevent ice crystals forming.
Enjoy!!
You can use any berries but seeds or skin in the case of blueberries must be sieved after pureeing.
Number of Servings: 20
Recipe submitted by SparkPeople user OWLETT.
2. Puree thawed berries in a blender.
3. Put puree through a sieve to remove seeds
4.. If you are using lecithin add water to granules and leave until a paste.Transfer this into bottom of dish and add the sieved pureed raspberrries- beat (with electric beater) to incorporate lecithin. it makes the icecream smoother- acts as an emulsifier. They told me that you can make a successfu sorbet without it, but it is easier to scoop if included.
5. Add sugar syrup to puree and beat.
6. Place in icecream container and refrigerate for several hours- I didn't put a lid on it.
7. Freeze for at least one hour, remove from freezer and beat. Repeat this twice and then freeze overnight- Beating breaks up ice crystals
If not all eaten the following day place gladwrap on the surface of the sorbet- helps to prevent ice crystals forming.
Enjoy!!
You can use any berries but seeds or skin in the case of blueberries must be sieved after pureeing.
Number of Servings: 20
Recipe submitted by SparkPeople user OWLETT.
Nutritional Info Amount Per Serving
- Calories: 141.5
- Total Fat: 2.7 g
- Cholesterol: 0.0 mg
- Sodium: 0.7 mg
- Total Carbs: 36.3 g
- Dietary Fiber: 3.4 g
- Protein: 0.5 g
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