Annabel Langbein's Summer Fruit Sorbet
There's no fat or cream in this smooth, melt-in-the-mouth sorbet - just frozen fruit whizzed up with a little sugar, vanilla and an egg white.
Annabel LangbeinFood writer
- prepare
- 4-6 servings
- Easy
Photo credit:Annabel Langbein
Use whatever fruit is in season – fresh apricots are divine as are figs and strawberries. Persimmons and pears are good later in the season.
You can add less sugar or more depending on the tartness of your fruit. If you have a sweet fruit without much acid, like persimmon or peach, you can add a tablespoon of lemon juice to give it more tang.
Simply cut the fruit into half or quarters and freeze for a couple of hours before you start.
Ingredients
- 500g pitted apricots (or other fruit), halved or quartered if large
- 1/2 cup caster sugar
- 1 tsp vanilla extract
- 1 egg white
Instructions
- Halve or quarter fruit and put on a tray in a single layer. Freeze for 2 hours or until firm (can bag once frozen and store free flow in the freezer for any time use).
- Place frozen fruit in a food processor with sugar, vanilla and egg white and whizz until smooth (this can take several minutes). Return to freezer until firm (about 2 hours).
- Sorbets will keep in the freezer in a covered containerfor a couple of months. If it gets too hard, whizz again 2 hours before serving to soften, then return to freezer to firm up again.
