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

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.