No Churn Berry Sherbet


Sherbet is one of the less loved iced desserts, which is a shame as it has all the refreshing zestiness of sorbet, with a hint of the rich creaminess of ice cream.


It’s also incredibly easy to make.

Some versions will have you blending frozen fruit with milk, sugar syrup and lemon juice for an instant icy dessert, but in this version the fruit is cooked, allowing more of its natural sweetness to shine through and for the flavours to blend.

An added bonus of this recipe is that the small amount of condensed milk in use means that you don’t have to use an ice cream maker if you don’t have one (or didn’t have room in the freezer for the bowl, like me.) You may wish to give it a few stirs as it freezes, however if you can’t be bothered, it won’t form ice crystals in the way that traditional sherbets and ice creams can if not constantly agitated. The one thing you will need, however, is a blender, although you can use a hand blender at a push – just be careful of purple splatters.


The recipe below is given in volume, unusually for me. I’ve used Imperial Cups, however with this recipe, unlike with baking, they can be interchanged with US Cups without overly affecting the recipe

I used cherries, blackberries, blackcurrants and blueberries, as these were what were sat in the freezer, however any mixed frozen berries should do as long as they include blackcurrants – that’s what gives this sherbet its incredible colour and it’s wonderfully tart flavour. If you decide to go with all blackcurrant, you may wish to increase the sugar content to taste.


2 1/2 Р3 cups / 600 Р720ml frozen berries, including blackcurrants.

1/4  cup / 60ml sugar

1/2 cup / 120ml apple juice

1 cup / 240ml milk

1/2 cup / 120ml sweetened condensed milk

Juice of half a lemon.


Place the frozen fruit, sugar and apple juice into a large saucepan and bring to a slow boil. Lower the heat and allow the fruits to cook for 15 minutes, stirring frequently. Remove from the heat and allow to cool to room temperature.

Once cooled, pour the fruit mixture into a blender and pulse until smooth. It’s up to you whether you would like your sherbet to be completely smooth or whether you would like some visible fruit in it.

Juice half a lemon, being careful of the pips, and add this to the blender along with the milk and the condensed milk. Blend on pulse until completely combined. You should have a bright pinkish purple mixture on your hands.

Pour your sherbet into a 1 litre / 2 pint freezer safe container with a secure lid. It will need to freeze for about 8 hours, or preferably overnight.

As mentioned above, you don’t need to babysit this sherbet, however you may wish to stir it after three hours and then again after five to loosen it. Don’t worry if you simply go to bed however.

Remove your sherbet from the freezer ten minutes before serving to allow it to soften.

Downloadable PDF: No Churn Berry Sherbet


Ultimate Iced Coffee

I know, I know. ‘Ultimate’ is a pretty big claim, but this iced coffee is delicious. Perhaps it’s the unusually hot summer we’re experiencing here in ole Blighty, but I am all about iced drinks at the moment.

So hot I think most of the ice had melted by this point!

A word of warning – there is a lot of sugar in this recipe. However, you will find that the milk can handle quite a lot of sugar; in fact, coffee shops usually add sugar syrups to milk based iced coffee. If you’re unsure, or if you don’t usually have sugar in coffee, start small, then add more of the sweet stuff to suit your taste.

The sweetened condensed milk is what makes this drink so amazing. If you can’t bring yourself to add sugar and condensed milk to this, please choose the condensed milk. Although you will only use a small part of a tin, it’s not expensive, and it’s easy to use up. It’s amazing stirred into an everyday cup of coffee, can be used to make no-churn ice cream, or used to sweeten a number of desserts and bakes.


This recipe makes two iced coffees. Whether you share one with someone or drink both yourself is up to you.

Serves: 2


3/4 cup / 180 ml / 6 fl oz strong cold brew coffee

1 1/2 cups / 360 ml / 12 fl oz cold milk

2 – 6 tsp simple syrup

2 – 6 tsp sweetened condensed milk



Measure out your coffee and milk into a jug that’s larger than the glass you intend to use. Add a small amount of both the sugar syrup and the condensed milk and stir thoroughly. Up the amounts of sugar and condensed milk to taste, making sure you stir well between each addition.

Add ice to the glasses you intend to serve the coffee in to start chilling the glass. Add extra ice to your coffee mix (honestly the amount is up to you – but don’t skip this part entirely unless you are super short on ice) and stir, stir, stir for at good minute. This will bring the temperature of your coffee right down.

Serve over ice. With a straw.