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- Raspberry Sorbet Without an Ice Cream Maker
Raspberry Sorbet Without an Ice Cream Maker
Ingredients
Step by step process
Blending
- 1
Start this raspberry sorbet by letting the frozen raspberries soften for 5 minutes at room temperature so the blender can handle them. Rock-hard berries straight from the freezer would just skid around the blades.
- 2
Add the raspberries to the blender along with the powdered sugar, maple syrup and lemon juice. Blend for 1 to 2 minutes, until you have a smooth, deeply pink puree with no large pieces left.
- 3
Taste and adjust. If the raspberries are very tart, add an extra spoonful of syrup. A pinch more lemon juice, on the other hand, sharpens the freshness. The mixture should be sweet but clearly fruity.
Freezing and serving
- 4
Pour the blended puree into a shallow container and smooth the top. Freeze for 1 to 2 hours, until the sorbet sets into a soft, scoopable texture.
- 5
While it freezes, stir the sorbet twice with a fork after the first 30 minutes. This breaks up the ice crystals so the result turns out finer and creamier without an ice cream maker.
- 6
Scoop the set sorbet into bowls, garnish with a sprig of mint and serve right away. If the sorbet freezes too hard, let it sit for 5 minutes and give it a quick stir.
More tips:
Use the same method for a mango sorbet. Swap the raspberries for 600 g of frozen mango and replace the lemon juice with lime juice, which suits mango better.
Adjust the sweetness to how ripe the fruit is. Very ripe raspberries need less syrup, tart ones need more. Always taste the mixture before you freeze it.
Nutritional values
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Topic: French Cuisine
