Summer Berry & Olida Sorbet

Prep time:

Cook time:

Serves: 6-8

We have maximised the berries in this sorbet by adding the little known Australian native Strawberry Gum (Olida), giving a delicious boost of berry and passionfruit flavour that makes the recipe seem more complex than it is. * If you have a thermomix, simply follow the sorbet recipe, adding 1-2tsp of olida.

Nutritional Information Per 100g
Serving size: 65g
Calories: 88g
Fat: .5g
Carbohydrates: 11g
Sugar: 19g
Sodium: .02g
Fiber: 2.4g
Protein: 2.8g

  • 400g berries (we used 300g hulled strawberries, 100g raspberries)
  • 60g (1/2 cup) caster sugar
  • 60ml (1/2 cup) water
  • 1½ tsp Herbie’s Strawberry Gum – Olida
  • 2 tbsp lemon juice
  • 1 large egg white

  1. Put the sugar and water in a saucepan over a low heat and stir until the sugar has dissolved. Raise the heat and simmer for 5 mins, until it becomes a syrup.
  2. Blend syrup with berries until smooth (you can sieve at this point or leave seeds in as we did).
  3. Pour into a wide, shallow tray (like a slice or lamington tin) and place in the freezer. When icicles begin to form around the edges, remove from the freezer and beat with a fork to break up ice crystals.
  4. Return to freezer and repeat process when icicles begin to form again.
  5. Next time, beat the egg white until stiff and mix well into the strawberry mixture. When it is thoroughly mixed through, return to freezer and refreeze.