National Ice Cream Day!!

Why not celebrate this and the start of the School Holidays with this tasty treat? from The Vegan Ice-Cream Bible

STRAWBERRY AND RASPBERRY SORBET

Ingredients
180g raspberries
210g strawberries
100g sugar
90g Dextrose
1.5g stabiliser
300ml hot water
30ml lemon juice
1 tsp rose water

Method

1. Wash the strawberries and the raspberries and hull the strawberries
2. Combine the sugar and the dextrose in a bowl. Use letter scales to weigh out the stabiliser and add them to the bowl. Mix everything thoroughly
3. Add the hot water to the dry ingredients and stir briskly with a whisk to stop lumps forming. When the mixture has cooled, add the strawberries and raspberries with a hand held blender or in a jug blender. Finally flavour with the lemon juice and rose water.
4. Fill the ice cream maker with the mixture and churn accaording to the manufacturer’s instructions.
5. Transfer the creamy sorbet to a pre- chilled airtight container and freeze overnight at a temperature of at least -18°C.

Serving temperature: about -15°C, the sorbet can be thawed  for 5-10 minutes at room temperature.