- 500 g fresh berries (strawberries, raspberries, blackberries, blueberries)
- 125 ml sugar syrup
- 125 ml water
- 15-30 ml eau-de-vie or white rum (optional)
Gently rinse, drain and dry the berries. Hull the strawberries.
Make the sugar syrup: bring sugar and water to the boil, then simmer for a few minutes until the sugar dissolves. Cool to room temperature. It will keep indefinitely in the refrigerator.
Purée the berries and mix well with the lemon juice, cold sugar syrup and alcohol (if using)
Freeze in an ice-cream machine to make a perfect, velvety smooth sorbet.
Serve in glass bowls to show off the rich colour.