With summer coming quickly to a close, we’re scrambling to squeeze as much as possible out of the last week. At the farmers’ market the other day we loaded up on fresh berries, still at their peak and tasting of the sun. Most we ate straight-up, right from the basket, and some were frozen for smoothies and muffins through fall and winter. But we saved a couple of cups for a batch of sorbet – homemade ice cream so simple and delicious, I don’t know why we haven’t been making it all summer.
If you’re lucky enough to own a Thermomix, frozen solid berries can be blitzed with the powerful motor with icing sugar to produce the fastest sorbet imaginable. If not, no worries – there are more ways than one to go from berry to cone. A true sorbet doesn’t contain any dairy products – you can add a splash of cream if you like to make a slightly creamy sherbet version, or leave it dairy-free.
1 cup sugar
1 cup water
5-6 cups fresh or frozen raspberries
1/2 cup cream (optional)
In a small saucepan, bring the sugar and water to a simmer, stirring until completely dissolved. Set aside to cool, then puree with the berries until as smooth as you can get it. If you like, strain through a sieve to get rid of the seeds. Stir in the cream, if you’re using it.
Freeze in an ice cream machine according to the manufacturer’s directions. Serve immediately, while still slightly soft, or transfer to a container and freeze until firm.
Makes about 1L.