Saturday, July 05, 2014

Homemade raspberry sorbet

Summer desserts are all about the fruit, and if you grow raspberries you probably have a real glut of them at the moment. I decided to make raspberry sorbet, using this recipe .

This works without an ice-cream maker to churn the mixture, you just do it manually by freezing, blending and re-freezing. It's a little bit laborious, but there's nothing difficult in the process. It turns out to have a slightly more crystalline granita-like texture compared to shop-bought sorbet, but that isn't necessarily a bad thing.

For those (like me) who struggle with US cups and ounces, here are the conversions to European measurements that I used:

680g raspberries
237ml water
225g caster sugar
45ml (3tbsp) lemon juice
5ml (1tsp) vodka


Post a Comment

<< Home