Raspberry Sorbet

Raspberry sorbet is simple to make, and more importantly is delicious and is very popular with young and old, alike. It is a great desert by itself, but works equally well with berries. (In the photo, we serve it in Brandy Snap Baskets, with some fresh berries and a dusting of icing sugar.)

The other thing about this dessert is that it can be made with or without an ice-cream machine. If you wish to make it without a ice-cream machine, freeze the mixture in a tray for 1 hour then stir it with a fork every 40-60 minutes for 3-4 hours to break up the crystals.

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1 litre

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Prep: 15 minutes plus 3-4 hours freezing
Cook: 10 minutes

Ingredients

Sugar Syrup

400g caster sugar
300ml water

Raspberry Puree

600g raspberries, frozen or fresh
400ml sugar syrup

Method

Sugar Syrup

Place the sugar and water in a saucepan over a moderate-low heat. Stir the mixture regularly until the sugar has dissolved. Allow the syrup to simmer gently for a couple of minutes then remove it from the heat and allow it to cool thoroughly. When the syrup has cooled it can be used for your sorbet or refrigerate it in a sealed container for up to a month.

Sorbet

Puree the raspberries in a food processor, blender or mouli. Pass the pureed raspberries through a fine sieve to remove the seeds.
Add the sugar syrup to the sieved raspberry puree and whisk until well incorporated.
Pour into an ice-cream maker and churn according to manufactures instructions (15-20 minutes, less if using frozen raspberries) or prepare as described in the introduction.
Place in a sealed container and freeze until ready to serve. If froen, wait a little while until the sorbet softens