Berry, basil and mint sorbet

This single-step sorbet is a breeze to whip up and can be eaten immediately, making it the perfect last-minute dessert.

Credit: Sarah Graham's Food Safari

• serves

  4

• prep

  10 minutes

• difficulty

  Easy

Ingredients

• 3 cups frozen mixed berries
• 1 cup double thick Greek yoghurt
• 2 tbsp chopped fresh basil
• 2 tbsp chopped fresh mint
• zest and juice of 1 lime
• 2-3 tbsp icing sugar

Instructions

1. Blend the ingredients together in a blender/smoothie maker, and eat immediately, or if you would prefer a firmer consistency, return to the freezer in an airtight container and chill for 30 minutes before serving, preferably in cones.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.