raspberry sorbet

raspberry sorbet

Raspberries.  Less sweet than their summer playmate the strawberry, their unmistakable fragrance lingers in the kitchen.

This recipe is perfect for the light-heartedness of a summer afternoon, and with enough elegance to remind us that simple tastes often work best.

There's 4 ingredients in total. And almost impossible to mess it up (unless you have a power cut and your freezer stops working).  Otherwise it's pretty much fool-proof.

Make a syrup from bringing a cup of water and just under a cup of sugar to the boil in a saucepan.  Let it simmer for about 7-8 minutes.

Let the syrup cool for about 3-40 minutes, then mix in about 300 grams of raspberries. Blend this mixture in, well, a blender.  Blend it well and then press the mixture through a sieve to remove the seeds.

(Apparently they never serve the Queen anything with raspberries for official functions in case seeds get caught in her teeth. Most unseemly.  This sorbet would be safe and pass the Queen test. Just saying)

After blending and sieving (is that a word?) you add the juice of half a lemon and mix it well before putting into some kind of plastic container suitable for the freezer.

Take it out of the freezer every 20 minutes for a few hours and give it a good stir.  I was feeling energetic so I beat it soundly with a whisk.

Then a few more stirs at 30 minute intervals until you get tired of the process.  Then let the sorbet rest and chill in the freezer.


Food styling: Tanya Robinson

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