Raspberry Sorbet
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- makes approx ½ litre
Ingredients
- 200ml sugar syrup - made with 125g water and 125g sugar
- 250g raspberries
- juice of one lemon, strained
Method
- Blend the picked over raspberries and syrup to a pulp in a blender. Pass through a sieve to discard the pips, pressing the pulp though to extract as much liquid as possible. Add the lemon juice.
- Either
- use an ice cream machine to process till a nice consistency
- or, still freeze. Pour into a plastic tray of suitable size to give approx 4cm depth of fruit pulp. Cover with lid and put in freezer or an hour or so till mixture is starting to freeze at the edges. After an hour, remove and beat with an electric hand whisk, or blitz in a blender, to a uniform slush. Repeat twice more before freezing to firm up to serve.
based on Raspberry Sorbet in ICES - The definitive guide Caroline Liddell & Robin Weir