Wednesday, September 5, 2007

Raspberry Sorbet

This was surprisingly easy to make, even without an ice-cream maker. It is slightly sweet and slightly tangy. It is best to leave it at room temp. for around 15 min. before attempting to serve it.

3/4 cup sugar
1 cup water
23 oz fresh or frozen raspberries*
1/4 cup lime juice

1. Place the sugar and water in a small saucepan over low heat.
2. Stir without boiling, until the sugar dissolves.
3. Increase the heat, and bring to the boil for 1 min.
4. Set aside to cool.
5. Put the raspberries in a food processor.
6. Press the raspberries through a sieve, until you extract around 1.75 cups worth of puree.
7. Combine the fruit puree, sugar syrup and lime juice.
8. Place in a metal bowl or cake tin. Cover and freeze for 1 hour.
9. Beat with an electric mixer or a whisk, and return the the freezer.
10. Repeat 3 times hourly until the sorbet is thick and smooth.

*You can also try:
peach sorbet: 6 peaches, which should be 2.5 cups of puree (add 1/3 cup lemon juice).
mango sorbet: 14oz fresh mango, which should yield 2.5 cups of puree (add 1/2 cup lime juice).
strawberry sorbet: 1.75lb. fresh strawberries, which should yield 2.5 cups of puree (add 1/2 cup lime juice).

From: Donna Hay Modern Classics Book 2: Cookies, Biscuits + Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies + Tarts. pp. 102-3


~Amber~ said...

I just came across your blog in the foodie blogroll. Everything looks amazing and I am going to add you to my google reader so I can keep up with your baking. I love the blog. My only problem is the font is so light it is hard to read.
Have a wonderful day!

rhid said...

Thanks Amber, I made the font darker. I hope that helps!