Mixed berry sorbet







Cook Time

470-475 Min


  • 225g/8oz strawberries
  • 225g/8oz redcurrants
  • 100g/4oz caster sugar
  • 150ml/5fl oz sparkling white wine
  • 2 egg whites
  • Hull the strawberries and remove the stalks from the redcurrants, then put all the berries in a saucepan with 2 tablespoons water. Cook for about 10 minutes until soft. Press the berries through a sieve to form a purée.
  • Dissolve the sugar in 150ml/5fl oz water over a low heat, and boil gently for 10 minutes. Leave to cool for 1 hour.
  • Stir the wine and fruit purée into the cooled syrup. Pour into a shallow freezer container, and freeze for 3 hours.
  • Transfer the frozen mixture to a chilled basin, and break up with a fork. Whisk the egg whites until stiff and fold into the mixture. Return to the freezer for 3 hours. Transfer to the refrigerator 30 minutes before serving to soften slightly.
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