SOURCE out the list of local fruit either from your greengrocers or forage for them yourself.
Just simply purée the berries, pass through a sieve to remove any bits and measure to the required amount.
Perfect addition to a warm apple pie! Makes approximately one litre
Ingredients ●● 375ml stock syrup – made by dissolving 250g sugar in 250ml water with half a vanilla pod in a pan, bring to the boil then remove from the heat and leave to infuse until cool. ●● 450g whimberries ●● Juice of two lemons
1. To make the sorbet – place the cool stock syrup in a food processor, add the whimberries and lemon and blend to a pulp. Pass through a sieve. 2. Place in an ice-cream machine and churn according to the machines guidelines until smooth and firm, serve straight away or place in the freezer – try and eat within a few days otherwise it will lose its smooth consistency and have formed ice crystals.
Nutters Restaurant, Edenfield Road,
Rochdale. Tel: 01706 650167 @Nutsfood on Twitter