Don’t put the diet on ice. This delicious fat-free summer fruit sorbet will keep you cool – and on track.
You know I love fruit. I really do. But last weekend, wilting in the glorious heat, I knew that if everyone else was tucking into indulgent ice creams and refreshing lollies, munching on an apple wasn’t going to cut it.
This is exactly the reason I have this gorgeous, deep berry red recipe up my sleeve.
Fat-free and full of flavour, it’s a great little sorbet – and much, much easier to make than you might think. You don’t need an ice cream maker or any flashy equipment and you can play with the flavours, depending on what fruit you can get your hands on.
If you really are suffering from ice cream envy, serve it up using a proper scoop, place in a pretty glass and top with a couple of mint or basil leaves. Then watch while everyone looks jealously at your pud for a change.
Summer fruit sorbet
Serves 6 • Prepared in 10 mins (+4 hours freezing)
500g (1lb 2oz) frozen summer fruit mix (raspberries, blackberries, blackcurrants, etc.) (240 cals)
4 tbsp granulated sugar (315 cals)
juice of 1 lemon (4 cals)
- Place the still-frozen berries in a wide bowl and sprinkle with the sugar and lemon juice. Cover and leave to defrost fully for at least 2 hours.
- Uncover the fruits and mash gently with a fork. Place in a sieve (strainer) over a large bowl and squeeze all the juice through, discarding the remaining pulp.
- Transfer to an ice-cream machine and churn for about 1 hour or until the desired consistency is achieved, then place in a freezerproof container and freeze until needed. Alternatively, if you don’t have an ice-cream machine, transfer the liquid straight to a freezerproof container and freeze. After 30 minutes take the sorbet out of the freezer and mash it with a fork to remove any ice crystals, then return it to the freezer. Repeat this process every 30 minutes until frozen. It will take about 4 hours to freeze completely.
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