Mixed Sherbets [ice cream maker]
From: France
Comments: Use any desired fruit to make these sherbets.
Servings: 4
IngredientsPreparation
  • 6 3/4 ounces [200 mL] water
  • 6 3/4 ounces [192 g] cane sugar
  • Juice of 1 lemon
  • 17 1/2 ounces [500 g] crushed raspberries
  • 17 1/2 ounces [500 g] crushed nectarine meat
  • 17 1/2 ounces [500 g] crushed blackcurrant meat
  • 6 3/4 ounces [200 mL] honey
  • 2 1/2 ounces [75 mL] water
  • 1 teaspoon [5 g] spices [Chinese anise, cloves, peppercorns]
  • 3 1/2 ounces [100 g] red currants
  • 7 ounces [200 g] strawberries
  • 3 1/2 ounces [100 g] blackberries
  • Crushed pistachio nuts
  • Boil together 6 3/4 ounces [200 mL] water and cane sugar, until cane sugar is completely dissolved.
  • Mix in lemon juice; reserve.
  • Separately mix each of the crushed fruits with 1/3 of the syrup; press each mixture, one at a time, through a clean strainer.
  • Churn each sherbet mixture into an ice cream maker, cleaning the cylinder between each.
  • Freeze separately.
  • Slightly heat honey; mix in remaining 2 1/2 ounces [78 mL] water.
  • Mix in spices.
  • Leave to rest for 15 minutes, then strain.
  • Arrange one scoop of each sherbet onto each dessert plate.
  • Decorate with fresh fruits [red currants, strawberries and blackberries].
  • Pour strained honey sauce all over, sprinkle with crushed pistachio nuts and serve.