Raspberry Sorbet
Tracy and I love this stuff!
Recipe Posted on 17th September, 2004
Recipe Source: This recipe comes from a book called The Food of Italy by Sophie Brainbridge and Jo Glynn. I first had a look at this book while Bradley and I were staying in Mildura with the Rudd Family. Leslie had a copy and it was only a matter of days before I'd bought myself one!
Sorbets are ice creams without cream or milk. If you freeze a sorbet mixture without churning or whisking you can make a granita - the ice crystals are broken up with a fork instead for a rougher texture.
Serves 4
Ingredients
115g sugar
1 tablespoon liquid glucose or caster sugar
½ teaspoon lemon juice, strained through a tea strainer
200g raspberries
Method
Heat the sugar, glucose, lemon juice and 250ml water in a small saucepan for 4 minutes or until dissolved. Purée the raspberries in a blender or food processor or by mashing thoroughly. Add the syrup and process until puréed. Note, I usually leave a little bit of texture in the mixture, but you can make it as smooth as you like. If you want to make it perfectly smooth, make sure you purée it very well and than pass it through a nylon sieve to remove the small seeds.
Churn in an ice cream maker following the manufacturer's instructions. Alternatively, pour into a plastic container, fit the lid tightly and then freeze. Stir every 30 minutes with a whisk during freezing to break up the ice crystals and give a better texture. Keep in the freezer until ready to serve.
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