Berry bliss

Tangy, fruit and oh so refreshing on a hot summer day, the Summer Berry & Rose Sorbet by chef Alison Lambert is the perfect complement to your summer barbecue or dinner on the deck.

Summer Berry & Rose Sorbet

Makes 750ml

Ingredients

Method

Begin by making the rose-flavoured sugar syrup. Put the sugar and 2 cups of water into a medium-size saucepan. Bring to the boil then reduce the temperature to a gentle simmer. Add the rose water and simmer for a further 4 minutes. Turn off the heat and let infuse until cool.

In a food processor or blender, add the strawberries or berries of your choice, add ¾ cup water and blend until a fine puree. Pass through a fine sieve, discarding the seeds.

Now mix the berry pulp with the rose syrup. Mix well to combine and pour into either an ice-cream churner or pour into a suitable container with a lid and freeze. Every now and then, stir the sorbet it keep it aerated. When frozen, serve with more berries alongside.

(pictured above on the Cooper side table)

VISIT US AT EARLY SETTLER

Visit us online or at your local Early Settler store to check out this season’s furniture and homewares range. And find many more scrumptious appetiser, dinner, cocktail and dessert recipes for your summer entertaining.