raspberry sorbet

While the weather is still warm I've been trying to get as much use as possible from my new ice cream maker. So far I've made frozen yoghurt and gelato, so this weekend I decided to make some sorbet. I've yet to tackle ice cream so that's next on my list.

This was going to be a strawberry sorbet inspired by the River Cafe recipe but the strawberries this year have been really disappointing. Instead with a bag of raspberries in the freezer I decided to make a raspberry sorbet.

This recipe really only has 3 ingredients - berries, sugar, lemon or lime with a touch of salt. You'll need a food processor or blender to make this and ideally an ice cream maker. If you don't have an ice cream maker never fear, as long as you use frozen berries you can still make sorbet as long as you don't mind raspberry seeds. I do mind raspberry seeds so I had to melt my sorbet a bit before I could pass the mixture through a sieve.

Here's the recipe for you, which serves 8.

Raspberry sorbet – inspired by the River Café strawberry sorbet recipe
1 lemon or lime
500g raspberries, fresh or frozen
A little pinch of sea salt
110g caster sugar

Finely grate the lemon rind. Remove the white pith from the lemon and discard, de-seed the lemon and coarsely chop the pulp. Place the raspberries in a food processor with the salt, lemon rind, chopped lemon flesh and the caster sugar. Purée until smooth then strain the liquid through a sieve to remove the raspberry seeds. Pour the raspberry puree into an ice-cream maker and churn until frozen. Spoon into a container and place in the freezer.

If you don't own an ice-cream maker and don’t mind raspberry pips, you can make this sorbet using frozen raspberries. Instead of pureeing the lemon, grate the rind then juice the lemon and dissolve the sugar in the lemon juice. You might have to add a little warm water to the sugar to help it to dissolve. Place the frozen berries into the food processor with the salt, rind and sugary lemon juice and whiz. The frozen berries magically turn into sorbet before your eyes! Spoon the sorbet into a shallow container and put directly into the freezer.

I found the flavour of the sorbet very intense so to balance it out I served it with a scoop of fior di latte gelato. It was a match made in heaven.

See you all again next week with some more baking from my kitchen.

Bye for now,


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