3/4 cup Chelsea LoGiCane Low GI Cane Sugar
2 tbsps custard powder
3 cups skim milk
300g pkt mixed frozen berries, defrosted on paper towel, pureed
Extra berries, to serve (optional)

1. Put the Chelsea LoGiCane Low GI Cane Sugar and custard powder in a medium bowl. Gradually whisk in the milk. Transfer to a medium saucepan and cook, stirring over medium heat for 8-10 mins or until the custard thickens and coats the back of a spoon. Pour through a sieve into a medium bowl and set aside for 20 mins to cool.
2. Stir the berry mixture into the custard. Pour into a shallow container and freeze until frozen at the edges. Transfer the mixture to a food processor. Cover and process until smooth. Transfer back to the container. Cover and freeze until frozen at the edges again. Process again. Repeat one more time and return to the container. Cover and freezer for 6 hrs or until frozen.
3. To serve, use an ice-cream scoop dipped in hot water to scoop out the sorbet. Serve.