Midwinter Summer Fruit Sorbet

Inspired by Jane Grigson’s rule-of-thumb recipe for sorbet in her Fruit Book, we pick the glut of raspberries, fraises des bois, redcurrants, blackcurrants and gooseberries in late June and early July, and flash freeze them loose on trays. Then we tip the frozen pellets into polythene bags and keep them in the freezer. They are often most wanted in winter, when a sorbet is the only tolerable pudding after a heavy, warming meaty or fatty meal.</