Serves 4 | Prep Time: 125 minutes, Cook Time: 10 minutes
2 (16oz/500g) bags frozen berries (strawberries, raspberries, blackberries, blueberries or a combination), defrosted in the bags
¾ cup (175ml) agave nectar or to taste
pinch of sea salt
3 tbsp (45ml) freshly squeezed lemon juice (less, if fruit is very tart)
1. Place the berries and their liquid, along with 1 cup (250ml) water, agave nectar and salt in a blender and purée until well blended. Taste then add the lemon juice and more agave nectar, if desired; blend again briefly to combine.
2. Strain the mixture through a fine mesh sieve to remove the seeds. You should have about 4 cups (1L) drained fruit liquid. Taste again and add lemon juice, if necessary.
3. Pour into a covered container and refrigerate for at least 2 hours, preferably overnight.
4. Freeze in an ice cream maker according to the manufacturer’s instructions. Transfer to the freezer to firm, if necessary, and let the sorbet sit at room temperature for about 10 minutes to soften before serving.
