Strawberry, cherry and raspberry salad with raspberry sorbet

Double-down on the vibrant flavours of summer berries with a simple sorbet to go with your fruit salad.
Strawberry, cherry and raspberry salad with raspberry sorbetBen Dearnley

Not just a pretty plate – this dessert bursts with bright berry flavour. Start this recipe a day ahead to freeze the sorbet.


Raspberry sorbet


1.For raspberry sorbet, purée raspberries, 90gm malt syrup and 90ml water in a food processor until smooth, then strain through a fine sieve. Divide among ice-cube trays (or place ¼ cup purée in separate snap-lock bags) and freeze overnight. Transfer cubes to a food processor, add remaining malt syrup and 1 tbsp water and process until smooth, then freeze until just firm. Sorbet is best eaten within two days. Makes about 500ml.
2.Toss remaining ingredients in a bowl to combine and serve topped with a scoop of sorbet and scattered with lemon balm.

Related stories