Mulberry and Strawberry Sorbet

By Jimmy McIntyre

RECIPE: Try Otahuna Executive Chef Jimmy McIntyre's Mulberry and Strawberry Sorbet, on MiNDFOOD.

500g mulberries, washed

500g strawberries

500ml sugar syrup (250ml of hot water added to 250g castor sugar and stir until dissolved)

1 Mix the fruit and sugar together and place in a saucepan with a tight fitting lid. Place over a low heat and bring to a simmer, stirring often until all the mulberries and strawberries are soft and tender. Cool and then puree in a blender being careful not to overfill. Pass the puree though a sieve discarding any seeds.

2 Add enough of the sugar syrup to balance the tart acidity of the fruit so you get a nice sweet and sour flavour. Tasting all the time, remember not too sweet and not to sour. Cool.

3 Churn in an ice cream/sorbet machine or freeze overnight and using a metal scraper smash up the frozen puree and process in a food processor until it resembles creamy slushy snow. Pour into a suitable container and place covered with greaseproof paper and a tight fitting lid until ready for use. Allow at least 3 hours in the freezer before scooping with an ice cream scoop or alternatively use a large table spoon.



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