Berry sorbet

Berry sorbet

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  • 4
  • Easy
  • Dairy free Fat conscious
  • 20 minutes, plus freezing


  • 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)

Cooking Instructions

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.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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