Published 16/10/2010 | 05:00
Makes 2 pints
Goji berries are well-known in China as a kidney tonic as well as a delicious snack. The best organic berries are sun-dried and packed airtight to preserve both a firm texture and a sweet, tangy flavour. If you prefer to make this recipe without raspberries, increase the goji berries to 8oz and use 820ml/500g of apple juice.
You will need
6oz goji berries
700ml/450g apple juice
60ml/40g agave nectar (availablefrom health-food shops)
60ml/40g Udo’s Oil
1lb frozen raspberries, thawed
Soak the goji berries in the apple juice for at least one hour, until softened. Purée in a blender until smooth and strain into a bowl. Add the agave nectar and oil.
Purée the raspberries lightly, along with any accumulated juice, with short pulses in the blender, taking care not to break up the seeds.
Strain through a sieve with a mesh just fine enough to catch the seeds, then add the purée to the bowl with the goji-berry mixture. Stir well, cover and refrigerate until cold. Remove the mixture from the refrigerator and whisk thoroughly.
Pour into the work bowl of an ice-cream machine and freeze according to the manufacturer's instructions. Some ice-cream freezers don't get the sorbet fully firm. If this is the case, scrape the sorbet into a chilled steel or glass bowl and place it in the freezer for about one hour to finish firming it up.
Chill the dishes you plan to serve the sorbet in.