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Berry & Native Strawberry Gum Sorbet

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.

Prep Time: 5 mins
Cook Time: 4 hours
Total Time: 4 hours 5 mins
Yield: 6-8 Serves 1x
Category: Dessert
Diet: Gluten Free
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Ingredients

  • 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

Instructions

  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.

Find it online: https://www.herbies.com.au/recipes/summer-berry-olida-sorbet/

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Nutritional Information
Serving Size 65g
Calories 88g
Sugar 19g
Sodium 0.02g
Fat 0.5g
Carbohydrates 11g
Fiber 2.4g
Protein 2.8g
Strawberry Gum
$8.25
10g