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Raspberry Sorbet

Makes 350 ml (12 fl oz)

This refreshing, vibrant sorbet is definitely one of my top five recipes. You could easily adapt the recipe by using different fruit, such as mangoes, strawberries or blueberries. You will need an ice-cream machine for this recipe.
 
  • 110g (3¾ oz/½ cup) caster (superfine) sugar
  • 60ml (2 fl oz/¼ cup) water
  • 500g (1 lb 2 oz) fresh or frozen raspberries


1. Put the sugar and water in a medium saucepan over low heat and cook, stirring, until the sugar has dissolved. Remove from the heat and set aside to cool.

2. Put the raspberries in a blender and blend to a smooth purée. Pass through a fine sieve, then discard the seeds.

3. Combine the raspberry purée and cooled sugar syrup. Transfer to an airtight container, cover and refrigerate until chilled.

4. Put the raspberry mixture in an ice-cream machine and churn according to the manufacturer’s instructions. Transfer to an airtight container or cover with plastic wrap and freeze overnight or until firm.

Raspberry Sorbet

You can use these exact recipe quantities to make a different flavoured sorbet – simply change the fruit. Mango sorbet is another favourite of mine.


 
Purchase Fiona Inglis' cookbook for more exciting ways to encourage both children and parents to explore their taste buds through growing and preparing healthy, seasonal recipes. It's sure to entice even the fussiest of eaters!