Berry and Mint Sorbet

Method

1. In a small saucepan, over a low to medium temperature, heat the berries, EquiSweet, fruit juice and lemon juice until the berries have softened.
2. Meanwhile, pour the water into a shallow bowl, sprinkle the gelatine over and allow to sponge. Stir the sponged gelatine into the warm berry mixture until dissolved.
3. Spoon berry mixture into a glass bowl and blend to a smooth mixture using a stick blender. Allow to cool to room temperature.
4. Stir in the mint, pour into a large freezer-friendly container, cover and freeze for 4-6 hours or overnight.
5. Remove from the freezer and let it thaw for 5-10 minutes. Break into smaller pieces, then blend, using a food processor or stick blender, until smooth.
6. In a clean mixing bowl, beat the egg whites with an electric hand beater until stiff peaks form. Carefully fold egg whites into the berry mixture with a spatula.
7. Return to the freezer-friendly container, cover and refreeze for 3-4 hours. Remove from the freezer 5-10 minutes before serving. Serve small portions with extra mint leaves and fresh berries, if preferred.

Tips

1. If you prefer not to use gelatine, replace it with agar-agar. Only use ½ tsp (2,5 ml) and follow the instructions on the packaging to prepare it.
2. Don’t freeze sorbet for longer than a month.

Nutritional information per serving of sorbet

1. One serving is equivalent to 2/3 portion fruit.
2. GI (calculated) = 55 (low GI). GL per serving = 5
3. Energy – 233 kJ; Protein – 1.7g; Carbs – 9.8g; Fat – 0.3g; Fibre – 1.7g