Looking for a quick dessert recipe for your party? Fruity sorbet is a refreshing, light way to end a meal, plus it’s dairy-free for those looking to cut out milk or cream. Try this amazing version, the Celebrity Chef Valentina Harris especially created for CrunchyTales.
This really is a fantastically easy but delicious way to make a very simple version of fruit sorbet and is a real cheat’s recipe for the hot summer. You will be amazed at how well this turns out, despite the cheating! It also works with canned peaches, apricots, mango, lychee or any other fruit, just as long as you buy the variety with heavy syrup as opposed to fruit juice, which simply will not give you the texture. You literally only need to freeze the canned fruit until solid in a plastic container with a tight-fitting lid, allow it to soften, then blitz in the food processor until just slushy. Hardly cooking is it? Finish it off with a drizzle of liqueur and a scattering of edible flowers to make it sophisticated and grown up. Its a perfect recipe for impressing your friends and family and nobody need ever know how you made it!
Serves 6 to 8
2 x 400 g cans lychees (or other fruit of your choice), in heavy syrup
Open the cans and pour contents into a plastic container with a lid.
Freeze on a flat surface until hard – overnight is best.
Remove from freezer and allow to stand to just soften a little – not more than 20 minutes or so.
Blitz in the food processor (or process with a stick blender) until smooth and then serve, piled into cups or glasses, drizzled with a little Maraschino or favourite liqueur if you wish.
After blitzing, you can re-freeze it, then allow it to soften again and stir briefly before serving.