Sorbet for breakfast? Sign us up! This cherry and raspberry cluster sorbet is sure to sweeten up your morning routine.
Ingredients (serves 6-8)
6 black tea bags
250g frozen cherries (pitted)
250g frozen raspberries
220g caster sugar
Juice of 1/2 lemon
4 egg whites, lightly whisked
Carman’s Blueberry, Coconut & Almond Clusters to serve
Bring a kettle of water to the boil. Pour 2 ½ cups of boiling water, add tea bags and allow to steep for 10 mins. Remove tea bags.
Combine tea with raspberries, cherries and caster sugar in a saucepan. Place over a medium heat, bring to a boil then reduce heat to low and cook, stirring regularly, for 4-5 mins. Remove from heat, stir through lemon juice then strain through a fine sieve and discard raspberry seeds.
Pour the strained mixture into a large, rectangular container/tray (as big as can fit into your freezer) and freeze for 3-4 hours until just hard. Break up and place into a food processor with the egg whites. Blend until icey and smooth. Spoon back into a container and freeze until ready to serve.
Serve scoops of the sorbet topped with Carman’s Blueberry, Coconut and Almond Crunchy Clusters.
Big thanks to our friends at Carman’s for generously providing this delicious recipe. For more brekkie inspo, check out their gram at @carmanskitchen