Ingredients
For the frozen yoghurt
250g/9oz frozen mixed redcurrants, blackberries and raspberries
110g/4oz icing sugar
100g/3½oz Greek-style yoghurt
1 tsp cinnamon
For the berry sauce
4 tbsp brown sugar
4 tbsp water
6 tbsp dark rum
100g/3½oz fresh blueberries
To serve
handful fresh mixed strawberries, raspberries, blackberries
mint leaves
Method
1. For the frozen yoghurt, blend the frozen yoghurt ingredients in a food processor until smooth and well combined. Transfer to a dish, cover and return to the freezer for 20-25 minutes, or until frozen.
2. For the berry sauce, bring the sugar and water to the boil in a saucepan over a medium heat for 2-3 minutes, or until it is bubbling and resembles a syrup. Stir in the rum and blueberries, then set aside to cool.
3. To serve, place a scoop of the sorbet into the centre of each serving plate. Drizzle over the berry sauce. Top with the fresh mixed berries and garnish with the mint leaves.
