Make your own no-fat fruity sorbet as a refreshing summer dessert. And it’s really easy to make too.
- 175g (6oz) caster sugar
- 30g (1oz) liquid glucose
- 300ml (½ pt) mango and passion fruit smoothie
- 1tbsp lemon juice
Pour 150ml (¼pint) water into a saucepan and add the caster sugar. Place the pan over a low heat and stir until the sugar dissolves. Bring the mixture to the boil and simmer for 2 mins. Remove the pan from the heat and stir in the liquid glucose until it dissolves. Leave the syrup to cool.
Stir in the smoothie and lemon juice. Freeze the mixture in an ice-cream maker or pour it into a freezer-proof container and place it in the freezer, taking it out and beating it at regular intervals, so that it has a smooth texture. If using the freezer, whisk the mixture with a hand whisk when it’s almost frozen solid, to give it a light, smooth texture, then return to the freezer until it’s firm.
Remove the sorbet from the freezer for 5-10 mins before serving to allow it to soften, before scooping it into serving dishes.
Top tip for making Mango and passion fruit sorbet
Freezing tips: This sorbet will also keep in the freezer for up to 3 months.