If you’ve been following Beyond Our Sky for a long time, then you’ve probably seen this recipe before. This was actually one of the first blog posts I did, in June 2016 (see here), when I used to photograph outside with a blue background instead of a white one. I decided to do an updated blog post due to its recent, increased popularity.It’s been a while since I last posted but a lot has happened between now and then, including the finishing of grade 12. Since this is a shorter blog post, I will go into more detail about it later.So that’s it from me today. This recipe is perfect for the summer, as it is very refreshing and creamy. Unfortunately, it only works if you have a Thermomix but in the past I have posted this mango sorbet recipe which uses an ice cream machine instead. I hope you enjoy!
Frozen Fruit Sorbet
Makes approximately 1L of sorbet.
- 500g seasonal fruit of choice (e.g. raspberries, blueberries, strawberries, bananas, mangoes, peaches) frozen.
- *80g caster sugar (see notes)
- 1 egg white
- Place sugar into mixing bowl and mill 10sec/speed 9.
- Add fruit and chop 10sec/speed 8. Scrape down sides and bottom of mixing bowl with spatula to loosen mixture. Transfer mixture into another bowl.
- Insert butterfly whisk. Return mixture to Thermomix and add egg white.
Mix 30-40sec/speed 3 or until a smooth and soft consistency is achieved.
- Serve immediately or place into the freezer in a freezable container to store.
If you’re using a sweeter fruit such as blueberries – reduce the sugar to 60g. If you’re using a more tart fruit such as raspberries – 80g of sugar is enough.