Sunday, February 01, 2009

Raspberry Sorbet

Sorbet is a frozen fruit dessert typically made with a sweetener and a fruit puree. The dessert is derived from sherbet, a cooled drink served widely in the Middle East. Sorbet is dense and even in texture, unlike a slushy ice or a granular granita. It is made like ice cream and gelato, by slowly freezing down the ingredients while churning them constantly to create an even, consistent texture.
Sweet sorbet is often served as a dessert, or as a standalone refresher in summer. Any type of fruit can be turned into a puree for sorbet, and it is sweetened with honey or sugar, depending on the region. Sorbet is also made with flavors like chocolate, coffee, and nuts. Some cooks add ingredients to their sorbet for texture, making combinations such as lemon and lavender or coffee with chocolate


4oz (100g) sugar,
1/2 pint (250ml) water,
1 lb (454 g) fresh raspberries,
juice of 1/2 lemon,
1/2 packet of gelatine powder.


With the sugar and water make a syrup. Whilst it's cooling mash or purée the raspberry and strain them to remove the seeds.
Melt the gelatine by mixing it with 2 tablespoons of water over a boiling pan, then stir it, the purée and the lemon juice into the syrup mixture.
When cool, transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.


1 comment:

Anonymous said...

My friends and I like sorbet rather than ice cream coz it's not as rich as ice cream. Raspberry sorbet is our favor especially after buffet, lol. The ingredients and method seems quite simple and easy, will love to have a try later in summer

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