Dessert

Raspberry sorbet

sorbet

What a difference a few weeks makes.

After one of the coldest, wettest springs on record, London is now having what the papers call a “heatwave” – or what I prefer to think of as some rather nice weather. It has been wonderful to switch into summer eating mode, with light al fresco meals of salads and simple grilled meat and fish.

On a hot summer night I can’t imagine a better way to round off a meal than with a refreshing homemade fruit sorbet. Sweet, tangy raspberry sorbet is my absolute favorite.

Although there are various methods of making sorbet without an ice cream maker, if you are planning on making sorbet regularly it is well worth picking up a basic ice cream maker. In my opinion, sorbet really is one of those foods that are worth the effort to make at home. Homemade sorbet bursts with flavor in a way that store-bought sorbet rarely does. Unless you live in Italy, perhaps…

I’ve had several different ice cream makers over the years and my favorite is this Philips model.

Here’s to summer!

Raspberry sorbet

250 caster sugar

250 ml boiling water

600g fresh raspberries

1 lemon

Makes approximately one liter of sorbet, enough for 4-6 people.

Start by making a sugar syrup: put the caster sugar in a bowl, add the boiling water and stir well until the sugar has dissolved. Put to one side to cool.

Put the berries in a food processor or blender, reserving a few berries for garnish if you like. Add the sugar syrup and blend well.

Place a fine sieve over a bowl and pour the raspberry pulp into the sieve. Strain well, rubbing the pulp through the sieve with a spoon until only the seeds remain in the sieve. Discard the seeds.

Juice and strain the lemon and add to the raspberry puree. Mix well, then chill the mixture in the refrigerator for at least one hour.

Switch on your ice cream machine and pour in the fruit mixture. Churn until the sorbet is firm enough to serve, about 25 minutes.

Serve immediately topped with a few berries or freeze in a plastic container.

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