RASPBERRY SORBET

SORBET is the ultimate palate cleanser in-between courses of a grand dinner, or more so now just served as a refreshing dessert at the end of a meal.

It’s simply a waterbased ice made without dairy products or egg yolks, but some recipes do contain egg whites.

When I make sorbet I generally put fruits that are slightly over-ripe as I feel using top grade fruits for puréeing them up is such a waste, plus, over-ripe berries are cheaper!

INGREDIENTS

(Makes approximately 1 litre)

375ml stock syrup – made by dissolving 250g sugar in 250ml water with half a vanilla pod in a pan, bring to the boil then remove from the heat and leave to infuse until cool. 450g raspberries Juice of two lemons Method: 1. To make the sorbet – place the cool stock syrup in a food processor, add the raspberries and lemon and blend to a pulp. Pass through a sieve. 2. Place in an ice-cream machine and churn according to the machines guidelines until smooth and firm, serve straight away or place in the freezer – try and eat within a few days otherwise it will lose its smooth consistency and have formed into ice crystals. Strawberry Sorbet Don’t like raspberries?

Just replace the same quantity of raspberries with strawberries in the above recipe and hey presto, you’ve now got yourself strawberry sorbet!