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  • Philip Munda

Berry & Yogurt Sorbet with Rosemary Shortbread

This Frozen Berry dessert is not truly a sorbet in that it contains dairy but its light and refreshing nature is what makes it so similar to one. It is the perfect climax to a heavy meal that will ease your guests guilt about having a sweet dessert while also not making their belts feel too tight. The shortbread have a very subtle rosemary flavour that most wouldn't discern unless being told explicitly about it, they're a great accompaniment to the berries that adds a bit more substance to the dish.

Time: 1h15

Serves: 4

Difficulty: Baking takes precision, berries are fun and easy


Berry Sorbet

  • 500g Frozen Berries

  • 2 Tbsp Icing Sugar

  • 1/2 cup Greek Yogurt/Double Cream

Rosemary Shortbread

  • 225g Unsalted Butter (Cold, in thin slices)

  • 1/2 Cup White Sugar

  • 2 Tbsp Rosemary (finely chopped)

  • 1 Tsp Kosher Salt

  • 1/8 Tsp Vanilla essence

  • 2 1/4 Cups Flour

  • Sugar for coating


Berry Sorbet

  1. Add all ingredients to a food processor and pulse to a crumbly texture before blending on medium speed to a thick but smooth mixture.

  2. You may serve this immediately or place in a airtight container in the freezer until ready to serve

Rosemary Shortbread

  1. Preheat oven to 150 C and line a backing sheet with wax paper

  2. Combine butter, rosemary, sugar, salt and vanilla in a bowl with a spoon/spatula until the butter softens and the ingredients are coming together

  3. Add the flour to the butter mixture and using your hands rub the flour into the butter so that you get a buttery crumb like mix. Press the crumbs together into a ball of dough

  4. Place dough on a floured surface and press into a 1/2 inch thick rectangle, cover with cling film and using a rolling pin flatten it to 1/4 inch thickness

  5. Cut the dough into 5 even strips lengthwise and 6 rectangular pieces width wise

  6. Transfer rectangles to the wax paper lined sheet, sprinkle each with a pinch of sugar and poke 4 rows of holes in each with a fork

  7. Bake in an oven for ±50 minutes or until golden brown

  8. Let the cookies cool for 10 minutes on the sheet before transferring to a cooling rack for final cooling.

Happy Cooking!


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