This sorbet is deliciously refreshing and perfect for warmer weather.
Recipe and styling by Nomvuselelo Mncube
Rose water, raspberry, coconut and plum sorbet
- 10ml (2 tsp) rose water
- 300g raspberries
- 120ml coconut cream
- 5 plums
- 100g castor sugar
- rose petals and jasmine flowers, to garnish (optional)
Combine all of the ingredients in a blender and blitz until smooth.
Pour the mixture into a bowl and place in the fridge to chill, about 1 hour, before churning in an ice cream maker, according to the manufacturer’s instructions. Transfer to a freezer-proof container and freeze to firm up, about 4 hours or overnight. If an ice cream maker is not available, place the sorbet in a freezer-proof bowl and freeze. Just before frozen (it will be thick, but almost liquid, and may have separated slightly), beat with an electric mixer until smooth and fluffy. Return to the freezer until completely frozen.
To serve, scoop the sorbet into balls and serve in bowls or ice cream cones. Garnish with rose petals and jasmine flowers, if desired.