Summer is here (at last!) and the shops are full of delicious ripe berries, so much so I’m constantly popping them into my shopping basket. Whilst you can’t beat a bowl of fresh berries, a homemade sorbet is a close second (especially now it’s hot), and a great option when you’ve managed to squash the whole punnet on the way home, like I did this week.
Whilst the dairy-free ice cream ranges are constantly improving, I’m more of a sorbet fan. A good sorbet is utterly delicious and so packed full of flavour that’s it’s perfect on a hot sunny day. Even before we were catering for food allergies, D and I would always choose sorbet for pudding.I’ve served this sorbet with these wonderful little wafers called Arlettes. They’re puff pastry spirals, rolled out very thin, coated in icing sugar and baked until golden. They’re the perfect caramel flavoured crisp accompaniment for any kind of pudding.
Summer Berry Sorbet
(dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)
serves at least 6
150g caster sugar
juice of 1/2 a lemon
- Roughly chop the berries and then whizz up in a food blender. Sieve if you like a smooth sorbet, don’t if you like some pips.
- Dissolve the sugar in the water and lemon juice by bringing the syrup to a rolling boil. Immediately turn off and stir in the berry puree.
- Pour into an ice cream machine and churn as instructed, or pour into a Tupperware box and place int he freezer. If using the Tupperware method, remove from the freezer ever hour or so and give the sorbet mix a good stir/whisk, to break up any large ice crystals. The whole process should take 4 or 5 hours.
- Serve with this wonderful caramelised, crispy Arlettes for a show stopper dessert.
(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)
makes about 20
1/2 pack puff pastry
lots of icing sugar
- Roll the puff into a neat rectangle and then roll up to form a tight cylinder. Wrap and freeze for at least half an hour so it is very cold. Once chilled cut into 1/2cm slices
- Preheat the oven to 200 degrees Centigrade.
- On top a mound of icing sugar, roll out each circle until very very thin and totally covering in the icing sugar. Stamp out fluted circles, or traditional leaf shapes
- Place on a lined baking sheet and bake for 5-6 minutes until totally golden. Keep a close eye on them, a burnt Arlette is not nice! Once golden, turn over and bake for a further couple of minutes.
- Cool on a wire rack. These are best eaten on the day they’re made.