Forget flowers and chocolates this Valentine’s Day. Wow your sweetheart with this gorgeous dessert – it’s a cinch, plus you can make it in advance
Raspberry sorbet ice-cream sandwiches.
• ½ cup (125ml) water • 1 cup (220g) caster (superfine) sugar 1 teaspoon vanilla extract
1 teaspoon finely grated lemon rind • 4 cups (640g) frozen raspberries • 8 store-bought round shortbread biscuits • icing (confectioner’s) sugar, to dust fresh raspberries, to serve
STEP 1 Place the water, sugar, vanilla and lemon rind in a medium saucepan over high heat. Bring to the boil and cook for 6 minutes or until reduced and syrupy. Set aside syrup to cool slightly. STEP 2 Place syrup and raspberries in a food processor and process until combined. Pour the mixture into a 20cm x 30cm metal tin. Freeze for 3-4 hours or until set. STEP 3 Cut sorbet into squares. Working in batches, place sorbet in a food processor and process until smooth. Return sorbet to the metal tin and place in the freezer for 1 hour or until ready to serve. STEP 4 Scoop sorbet onto half of the biscuits. Sandwich together with remaining biscuits. Dust with icing sugar and serve with fresh raspberries. Makes 4.
“Nothing beats the smooth crunch of an ice-cream sandwich”
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