Raspberry Sorbet Recipe
It is officially summer in the UK. Though there is still the occasional nip in the air, well that is UK weather for you, it can now get really hot and some cooling is needed.
What is better than a tasty chilling raspberry sorbet?!!!
Below is a recipe that can be followed easily. The recipe is from Kenwood. And it shows two ways of making the sorbet. First is rather manual and with more steps to follow, though not that hard to do, and second is by using an ice-cream maker.
Either way you’ll have a refreshing raspberry sorbet.
500g fresh raspberries
200ml cold water
125g caster sugar
- 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.