The combination of berries was delicious and we liked the added bit of sweetness from the maple syrup. We used just two tablespoons but the amount can be adjusted to your liking. The maple syrup also helped the mixture come together. At first the process seemed to be taking longer than the recipe suggested and we were concerned that we'd be left with either chunky sorbet or a melty mess – but once we added the maple syrup, it quickly moved things along.
Mixed in by hand at the end, the almonds were a nice touch, too, though next time we'd probably toast them first. We also used a chilled metal bowl to prevent melting at this stage.
The recipe yields two cups; we shared one between two of us and returned the rest to the freezer. It froze pretty solid, so this is best eaten right away rather than made ahead of time.
• Get the recipe: Quick and Delicious Almond Berry Sorbet at Fit Bottomed Girls.
(Images: Emily Ho)