Summer Pudding Sorbet
I love this recipe from Nigel Slater; its really intense and gets the taste buds going! It uses all the best of British Summer berries which are also used in the traditional Summer pudding, hence the name. To quote Nigel "It is not for the faint-hearted".
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DIRECTIONS
- Put all the fruit into a stainless-steel saucepan with the sugar and a tablespoon of water. Heat gently until the skins start to burst and the juices run a rich purple-red.
- Allow to cool.
- Push the fruit through a sieve, pressing hard with the back of a spoon to get all the juices and flesh from the fruit.
- Pour into an electric ice-cream maker following maufacturers instructions and add the creme fraiche when the mixture just starts to freeze.
- Freeze.
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