Raspberry Sorbet
| Serves: 4 | Course: Dessert | Machine: Blender | Total time (min.): 15 minutes plus freezing time |
Fresh, fruity and full of flavour. Perfect to cool you down in the summer months.
Tools
- Blender
Ingredients
- 500g fresh raspberries
- 200ml cold water
- 125g caster sugar
Method
- Put the raspberries into the blender with half of the water and mix until smooth on a medium speed. Strain through a fine sieve into a deep bowl.
- Put the remaining water into a pan with the sugar and heat, stirring until the sugar dissolves. Allow the syrup to cool.
- Stir the syrup into the raspberry purée then pour into a container. Cover and freeze for 45 minutes, then scoop the mixture back into the blender jug and give a few pulses to break up the crystals.
- Repeat twice then leave to freeze solid.
- About 30 minutes before serving, transfer the sorbet to the refrigerator so the sorbet can be scooped easily.
- Alternatively, if you have an ice-cream maker, you can make the sorbet in it without having to blend it during the freezing stages.
Tip: Add different berries especially when in season. For adults add a little liqueur such as cointreau, or raspberry liqueur.
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