1

p 128

Pineapple

carpaccio with

mango sorbet

Strawberry,
cherry and
raspberry salad
with raspberry
sorbet

Strawberry, cherry

and raspberry

salad with

raspberry sorbet

SERVES 4 // PREP 25 MINS (PLUS FREEZING)

Not just a pretty plate – this dessert

bursts with bright berry flavour.

Start this recipe a day ahead to

freeze the sorbet.

250 gm (about 1 punnet)

strawberries, sliced

125 gm (about 1 punnet)

raspberries

12 cherries, halved and pitted

2 tbsp rice malt syrup

Juice of ½ lime

½ tsp rosewater, or to taste

Lemon balm leaves

(optional) or finely grated

lemon rind, to serve

RASPBERRY SORBET

500 gm (about 4 punnets)

fresh or frozen raspberries

150 gm rice malt syrup

1 For raspberry sorbet, purée

raspberries, 90gm malt syrup

and 90ml water in a food

processor until smooth, then

strain through a fine sieve.

Divide among ice-cube trays

(or place ¼ cup purée in

separate snap-lock bags)

and freeze overnight. Transfer

cubes to a food processor, add

remaining malt syrup and 1 tbsp

water and process until smooth,

then freeze until just firm.

Sorbet is best eaten within two

days. Makes about 500ml.

2 Toss remaining ingredients

in a bowl to combine and serve

topped with a scoop of sorbet

and scattered with lemon balm.➤