500 g packet frozen mixed berries, thawed
⅓ cup caster sugar
¼ cup raspberry or blackcurrant fruit syrup
1 L mango sorbet, softened
3 cups raspberry ripple ice cream, softened
- Puree berries, sugar and syrup in a food processor until smooth. Strain through a sieve to remove seeds and discard. Freeze for 30 min or until slightly thickened, then stir until smooth.
- Grease a 12 x 22cm loaf pan with cooking spray and line with plastic wrap, leaving a 5cm overhang. Dollop in spoonfuls of sorbet and ice-cream, filling holes with half the berry puree. Press down with the back of a spoon to fill any air spaces. Smooth top, cover with plastic overhang and freeze for 4-5 hr or until firm.
- To serve, run mould briefly under warm running water then turn out onto a plate. Remove plastic wrap and cut into 1.5cm-thick slices. Serve with remaining berry puree and garnish with fresh berries and mango slices if desired.