Mixed Berry Nieve

Mixed Berry Nieve
Mixed Berry Nieve

This Mixed Berry Nieve originated from Thomasina Miers Cookbook “Wahaca – Mexican Food at Home” which is one of my favourite cookbook. I know this because the pages are covered in bits of food from when I am cooking.

Nieve to me is a version of sorbet but it is so much simpler to make.

The recipe was called Summer fruit nieve, and it has Tequila in it!! what is not to love! In the summer of this year Emj really wanted to try this sorbet but as it has Tequila in, we could not give it to her. So I made her some without Tequila and me being as lazy as I am decided to use mix frozen summer fruit. Our freezer has never been without this sour and sweet ice cold treat since.

This recipe is great for all occasions. Apart from being Emj’s favourite dessert I have served it as a refresher between course (with Tequila pour over it) or by adding meringue and cream and served it as dessert, my take on Eton mess. I have even drop a scoop into a glass of procsecco, perfect cocktails.  The possibilities are endless.

This recipe is so easy and you can make it in no time at all, oh did I mention that there is no churning.

Enjoy.

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Print Recipe
Mixed Berry Nieve
A perfect refreshing dessert recipe that is great for all occasions. Using frozen berries, and no churning require.
Mixed Berry Nieve
Course Dessert
Prep Time 25 minutes
Cook Time 4 hours to freeze
Servings
serving
Ingredients
  • 500 g frozen mixed berries
  • 200 g caster sugar
  • 1 lime juice and zest
  • 100 ml water
Course Dessert
Prep Time 25 minutes
Cook Time 4 hours to freeze
Servings
serving
Ingredients
  • 500 g frozen mixed berries
  • 200 g caster sugar
  • 1 lime juice and zest
  • 100 ml water
Mixed Berry Nieve
Instructions
  1. Add all the ingredients together in a saucepan. Simmer on a low heat for 20 minutes. Remove from heat and leave to cool slightly.
  2. Pour the mixture into a blender or liquidiser, puree until smooth.
  3. Sieve the mixture into a freezable container. Freeze for minimum 4 hours.


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