Prep. Time: 10 minutes
Freezing Time: overnight
Ingredients:
Berry Sorbet:
• 500 ml (2 cups) frozen berries
• 125 ml (½ cup) berry juice
• 45 – 60 ml (3 – 4 tablespoons) brown sugar
Fruit Ice Cream:
• 500 ml (2 cups) ripe fruit such as banana, peaches, granadilla, litchis and/or mangos
• 25 ml (5 teaspoons) lemon juice
• 45 – 60 ml (3 – 4 tablespoons) brown sugar
• 250 ml (1 cup) Bulgarian or fruit yoghurt of your choice.
Method:
Berry Sorbet:
- Blitz the berries, juice and brown sugar in a food processor until smooth. Spoon the mixture into a freezer container and freeze for 1 hour.
- Mix well and freeze again. Mix the sorbet at least twice more to break up any ice crystals that might have formed.
Fruit Ice Cream:
- Peel the fruit and remove any stones if necessary. Cut into pieces.
- Blitz the fruit, lemon juice, sugar and yoghurt in a food processor until smooth.
- Spoon the mixture into a freezer container and freeze. Stir after 1 hour. Freeze again and stir at least twice more. This process ensures the end product is a smooth ice cream.
- Serve a scoop each of the berry sorbet and fruit ice cream in glasses.
You magazine 26 January 2012