Raspberry and Elderflower Sorbet

"Another delicious concoction from Donna Hay. We made this dessert for family this Christmas as it suits not only the hot Christmas we have in Australia, but also the food intolerances of the family. We strained the fruit to remove the seeds so used a few more raspberries - but this is only for food intolerances and isn't a necessary step."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
5hrs 15mins
Ingredients:
3
Yields:
1 litre
Advertisement

ingredients

Advertisement

directions

  • Place all ingredients in a food processor and process until combined.
  • Pour into a freezer proof container and freeze until set, approximately 3-4 hours.
  • Cut the sorbet into chunks and reprocess in the food processor until smooth.
  • Return to the freezer for 1 hour or until ready to serve.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

<p>Contented&nbsp;folk from a small city who love each other more than the food they eat - but love tempting each other with different finds from food sites/magazines/stories and the like.</p> 8726073"
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes