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Loganberry Sorbet

Serves 6-8


  • 1 x 425g can loganberries, drained and juice reserved
  • 1/4 cup caster sugar
  • 1 tablespoon gelatine
  • 1 cup Australian natural yogurt
  • 1 egg white
Download Recipe (PDF)


  1. Puree the loganberries and sugar in a blender. In a small saucepan heat reserved juice, add gelatine stirring until dissolved. Allow to cool slightly. Add the gelatine and yogurt to the blender and blend until smooth. Beat egg white until soft peak stage and gently fold through mixture. Pour into an ice cream tray or container and freeze until firm.
  2. NOTE: If sorbet is too solid to scoop, allow to sit in the refrigerator for 15-20 minutes prior to serving.


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