I was delighted when I found this recipe. One of my guests is lactose intolerant so this seemed the perfect solution, and a great accompaniment to the rest of my dish.
I attempted this recipe twice. The first time it was way too sweet. So sweet even I couldn’t eat it and I’ve got a very sweet tooth! The second time however it was a lot better as I reduced the sugar to half the amount. Sounds like a lot I know, but trust me on this one.
I would recommend this as an ideal recipe for the little ones to join in, as it is quick, simple, and delicious!
This sorbet was found on an Italian website called http://italiannotes.com/forest-fruit-sorbet/
350 g blend of frozen (or fresh) berries like strawberry, blueberry, blackberry, raspberry, currants etc.
200 g sugar (original quantity, but I used 100g and would recommend this)
100 ml water
1 stick of cinnamon
1 egg white
1 ice cream maker
Boil water, sugar and the cinnamon stick to the thick syrup (thebakerkid: No kids should do this without an adult around as the temperature can go up to 200°C!)
Remove the cinnamon
Pour the syrup over the fruit and blend it smooth. If you are using frozen fruits you don’t need to defrost them first.
Whisk the egg white and fold it into the fruit mix
Place it in an ice cream maker for 30 minutes or place it directly in the freezer.
If you don’t have an ice cream maker, the sorbet should be stirred well every 15 minutes or so for the first couple of hours to prevent crystallization.
THE BAKER KID