Name: Strawberry, cherry and raspberry salad with raspberry sorbet
Prep time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 250 gm strawberries, sliced (about 1 punnet); 125 gm raspberries (about 1 punnet); 12 cherries, halved and pitted; 2 tbsp rice malt syrup; ½ tsp rosewater, or to taste; Raspberry sorbet; 500 gm fresh or frozen raspberries (about 4 punnets); 150 gm rice malt syrup

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

Ingredients

250 gm strawberries, sliced (about 1 punnet)

125 gm raspberries (about 1 punnet)

12 cherries, halved and pitted

2 tbsp rice malt syrup

½ tsp rosewater, or to taste

Raspberry sorbet

500 gm fresh or frozen raspberries (about 4 punnets)

150 gm rice malt syrup

Method

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.

Styling by Lisa Featherby

Styling by Geraldine Muñoz