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Raspberry sorbet
Bright, fruity and refreshing, a simple raspberry sorbet makes the perfect summer dessert.
INGREDIENTS
Makes approximately 500ml or 16.9 fl oz.
- imperial
- metric
- 2.2 lb of fresh raspberries
- Lemon juice (to taste)
- 8 oz of caster sugar
- 12 and ⅝ fl oz of water
- 1kg of fresh raspberries
- Lemon juice (to taste)
- 225g of caster sugar
- 375ml of water
METHOD
First, make a raspberry purée. Put the raspberries in a saucepan over a low heat and cook until they begin to break down. Increase the heat and bring to the boil. Add lemon juice to taste. Remove from the heat, pass through a fine sieve, and leave to cool before refrigerating.
Pour 500g (17 and ⅔ oz) of the raspberry purée into a pan and add the sugar and water. Bring to the boil, then pass through a fine sieve and leave to cool.
Once cooled, transfer to an ice cream machine and churn according to the manufacturer’s instructions.
No ice cream machine? Once cooled, pour the mixture into a freezer-proof container. Freeze for 1 hour 30 minutes, then whisk with a balloon whisk or a fork to break up any ice crystals that have formed and return to the freezer. Keep mixing the sorbet once an hour for 4 hours to break up the ice crystals. Stop mixing when firm but scoopable. Will keep in the freezer for up to a month.
