We’ve recently discovered how easy it is to make sorbet from frozen berries and jam!
Here’s the recipe for our latest batch, made with whatever we could find in the pantry and freezer. The amount of jam needed will vary depending on the sweetness of both the preserve and the frozen berries. The ingredients can be varied to suit whatever you have on hand…
- 250g frozen sour cherries, defrosted
- 250g frozen raspberries, defrosted
- ½ – 1 jar of jam (we used a full jar of Pete’s homemade blood plum jam)
- 20ml (4 teaspoons) Grand Marnier (optional)
1. In a large food processor, or in two batches in a smaller food processor, blitz the berries and half a jar of jam together. Taste the purée to see if it’s sweet enough, adding more jam if necessary and re-blitzing. Pete’s jams aren’t overly sweet, so extra was needed to balance out the sour cherries and raspberries. If using a commercial jam or sweeter berries, you probably wouldn’t need as much.
2. Pass the purée through a coarse sieve to remove the seeds, then stir in the Grand Marnier if desired. Chill the mixture in the refrigerator if necessary – it should be cold before going into the ice cream maker.
3. Pour the mix into an ice cream maker and churn until set. Allow to firm up for several hours in the freezer before serving.
We’ve also made this with fresh strawberries, strawberry jam and a little of Pete’s vanilla syrup – it really is a very flexible recipe!
Fig Jam and Lime Cordial 