450g (1lb) bag frozen mixed fruit, thawed, plus lots of fresh summer berries to serve
100g (3½oz) runny honey
3 medium egg whites
450g tub low-fat Greek-style natural yogurt
1 spoonful of frozen berries
Directions
Step 1
Line a 750ml (1¼ pint) loaf tin with clingfilm. Whiz the mixed fruit in a food processor to make a thick purée. Sieve the fruit purée into a large bowl, gently pressing all the juice through with the back of a spoon. Stir the honey into the juice. Discard the fruit.
Step 2
Whisk the egg whites in a clean grease-free bowl until soft peaks begin to form, then carefully fold into the fruit juice mixture with the yogurt. Pour into the prepared loaf tin and freeze for 4hr. Stir gently to break up any ice crystals, then freeze again for 4hr.
Step 3
Stir again, then freeze for a further 4hr or until the sorbet is firm. Transfer to fridge for 20min, then turn out of tin and remove the clingfilm. Slice and serve immediately with a spoonful of mixed Summer berries.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
