Riberry Sorbet

At a Glance

Cooking Time: 40 Mins

Serves: 8-10

Difficulty: 5

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About this recipe

Over the summer months you can find wild riberries on Sydney streets and in the bush nearby home. With the extreme heat over summer, there’s no better way to cool down then having a chilled riberry sorbet made from fresh riberries. If you can’t find fresh riberry fruits try making this riberry sorbet with frozen riberry fruits.

Ingredients

1kg fresh riberry fruit
3 medium sized granny smith apples
3 egg whites
170ml castor sugar
170ml water

Cooking instruction

Start by making a sugar syrup which is equal parts sugar and water. Place in a saucepan and bring to the boil then remove. Allow to cool then refrigerate.

Be sure to wash the fruits thoroughly to remove any husks from the riberry fruits etc. Peel the granny smith apples and roughly chop them. Place riberries, apples and egg whites into the blender and blitz till smooth. If the mixture is a bit dry maybe add a little sugar syrup. Once blender place in the fridge for 2 hours to chill, this will make it quicker when churning the sorbet in the ice cream machine. Simply churn, freeze overnight and serve.

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Featured Ingredient

The riberry or lilly pilly as it is sometimes referred to as is a small red Australian rainforest fruit which is grown on small shrubs through larger trees. Most riberry fruit are seedless and has an amazingly aromatic, cinnamon, cranberry and clove flavour with the texture similar to that of a granny smith apple.

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Cooking Tip

To speed up making sorbet, when you've got your mixture ready, cool it down quickly in an ice bath.

This will reduce the time it takes to make the churn in the ice cream maker.

My Books

If you're looking to learn more about native Australian foods, then the Dining Downunder cookbook includes recipes and stories from the show. With over ninety beautifully photographed recipes from the show, The Dining Downunder Cookbook details on how to use native ingredients including wattleseed, lemon mytrle, alpine pepper, paperbark, and riberries to name a few.

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