I love the colour and texture of this sorbet; I prefer sorbets not to be too jagged and icy. The flecks of blueberry skin simply add to its appeal. I have used nutmeg to add a fragrant, bitter note as well as black pepper for background heat and to cut through the sorbet's sweetness. The clove backs up the dessert's fruity notes while the vanilla provides a complementary perfume.
Serves: 4-6
INGREDIENTS
125g golden caster sugar
1 clove, smashed
400g blueberries
200g tin pitted lychees, drained (125g drained weight)
1 tbsp lemon juice
1 tbsp vodka
1 small pinch sea salt
4 gratings of nutmeg
¾ tsp black peppercorns, finely ground
1 tsp vanilla extract
Fresh mint leaves, torn, to decorate
METHOD
● Line a deep baking tray with baking parchment. Put the sugar, 4 tablespoons of water and the clove in a saucepan over a medium heat. Swirl the pan around gently as the water starts to bubble; this helps to dissolve the sugar.
● Once the sugar has completely dissolved, pour the mixture through a sieve into a small bowl, then set aside and allow to cool.
● Put all the remaining ingredients - except the mint leaves - into a food processor or blender, add the cooled sugar syrup and blitz to a smooth purée. Pour the purée into the lined tray and put it in the freezer for at least 3 hours or until semi-frozen.
● Remove from the freezer, pop it back into your food processor, blitz again, then pour and scrape the semi-frozen fruit mix back into the lined tray. Smooth it down with the back of a metal spoon, then put it back into the freezer for another hour.
● Serve generous scoops of the sorbet with torn leaves of fresh mint for a refreshing treat.
