The answer to what to consume in hot weather can be polarising depending on where you’re from. Some cultures preference a hot drink to sweat and refresh, while others reach for a frozen treat.
If you’re the latter, I’ve got a simple solution for utilising the season’s abundant fresh fruit and cooling your insides on a hot day, stat.
It’s a simple recipe that hails from Silvia Colloca’s season two of Cook Like an Italian. Silvia makes a shortcut granita using fresh frozen berries and Italian soft drink to add a little sweetness and depth.
Go traditional and bake a brioche to match
Brioche con sorbet
This combination could work with almost any frozen fruit and soft drink, juice, or even water - though you may find the flavour a bit dull. If you prefer your sorbet on the sweeter side just add a little honey to the blender.
How to make fruit sorbet
Combine your favourite flavours or even sub soft drink out for a liqueur. Source: Camellia Aebischer
In a food processor place:
- 250 g frozen fruit of choice, I used raspberries
- ½ cup soft drink of choice, I used aranciata rossa
Blend until smooth.
Serve straight away, but if you prefer it a little firmer freeze for up to two hours before you’re ready to eat.
This is a make-as-you-go type recipe as the sorbet becomes very hard if re-frozen. Just keep some frozen fruit on hand and whiz up a serve as you like.
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Watch out for brain freeze Source: Camellia Aebischer
