Iced Berry Dessert
ready in 5 h.
- 3 ¼ cups plain Yogurt
- ½ cup caster sugar
- ⅔ cup Raspberries
- ⅔ cup Strawberries (hulled and halved)
- 0.333 cup Red currant
- 2 lemons (juiced)
Place raspberries, strawberries, lemon juice and sugar in a saucepan. Bring to a simmer, then remove from the heat and mash using a potato masher.
Strain the purée through a sieve into a clean bowl.
Combine the purée and yoghurt in a food processor and pulse until smooth and combined.
Churn in an ice cream machine according to the manufacturer's instructions until soft and starting to set. Spoon into a freezable container and freeze until set.
To make the sauce, combine all the ingredients for it in a saucepan and heat over a medium heat until the fruit has defrosted and is soft and the sugar has dissolved.
Remove it from the heat and press the mixture through a sieve into a clean saucepan. Reduce the sauce until syrupy, then remove from the heat and set to one side.
Remove the sorbet from the freezer when you want to serve it and place three small scoops in each serving bowl.
Reheat the sauce if desired and pour over the sorbet before serving.