Fruit Sorbet (Gluten free recipe)

Each serving: 150 Cals/ 630kj, 8g fibre

This is possible best made the day before (a good 12 hours earlier) as the sorbet takes some time to freeze.


  • 450g/ 1lb soft fruit
  • 115g/ 4oz granulated sugar
  • 285 ml/ 1/2 pint water
  • 1tsp gelatin
  • 1- 2 egg whites (2 is better but 1 is fine)


  1. Turn the fridge to the lowest setting or turn on the fast-freeze section of the freezer.
  2. Pureethe fruit and seive if necessary to remove seeds.
  3. In a saucepan, dissolve the sugar in the water and bring to the boil. Boil rapidly for 5 minutes and set aside to go cold.
  4. Sprinkle the gelatin over a little water in a pan and when soaked heat gently to dissolve. Then mix together the syrup, puree and gelatin and put into asuitable container.
  5. Freeze until just mushy, about 30 minutes. Stir to remove ice crystals around the edges.
  6. Whisk the egg whites until stiff and fold into the puree then return to the freezer for at least 2 hours.
  7. To serve, allow to defrost for 10 to 15 minutes –  the exact time will depend on the temperature of your freezer and the fruit used.

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