Writing this recipe in the middle of winter feels a bit strange, but it is summer on the other side of the world and what could be more refreshing than a fresh sorbet.
Who connected us?! My family in the Netherlands just posted that they picked buckets full of raspberries, which they used to make jam. Although we do not have fresh berries in Australia at the moment, the photos gave me raspberry cravings, I thought why not make something with frozen berries instead.
Makes 0.8 litre | Preparation 10 min | Chilling 30-50 min
- Frozen Raspberries or Raspberry puree, 500g
- Water, 1 cup
- Sugar, 1 cup
- Pinch of salt
- Make a Syrup; heat the water, sugar and a pinch of salt until dissolved. Set aside to cool.
- Blend the Berries and Syrup until completely smooth.
- Option A: If you are the proud owner of an ice cream machine, follow the machines instructions and churn the smooth mixture until ready. You can enjoy your sorbet straight away or put it in the freezer for a couple of hours to get a little firmer. If you can wait that long!
- Option B: No worries if you do not have an ice cream machine, with some patience you can still get a good result. Take a flat tray that fits your freezer, preferably a tray that is large enough to hold the berry mixture, only up to 1 or 2 cm deep. Put the tray with mixture in the freezer and stir the freezing mixture every 15 minutes with a fork. At first it will look like a slushy, but after a few more times of mixing and freezing, you will have a smooth sorbet, ready to be served.
Adults only; Add a bit of vodka, about 30ml will do.
Basil; There are very few herbs that go well with raspberry, but you will be surprised when you add a little bit of finely chopped basil to this recipe.
Fluffy egg white; A little trick to make your sorbet extra light is to beat an egg white and fold it trough the blended mixture before you start churning. This also keeps the sorbet structure for longer.
Enjoy your sorbet the same day; When making fresh sorbet at home, the challenge is to keep it in the fridge for longer without getting too firm. Home made sorbet, without the additives are best eaten the same day. A little trick is to add a beaten egg white which helps with keeping the structure for longer. A little alcohol also works well.
Storage tip: Put the container for the ice cream in the freezer before you are going to use it. The fresh sorbet prefers a chilled container way better then a warm one :-).
Storage tip 2: Ice cream and Sorbets are best kept in a freezer that is on the least coldest setting. That way the structure of your cool friend is best preserved.