By Nina L. Palmer
Updated Aug 11, 2014
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Here is a recipe for a very easy raspberry sorbet: it can also be achieved with a mixture of red fruits. In winter there is little choice in fresh fruit. I use “frozen” raspberry that are much cheaper than whole fresh raspberries.
Ingredient list for raspberry sorbet
- 1 lb (500 g) fresh or frozen raspberries
- 1/2 lb (250 g) of sugar
- 1/2 lemon juice
- 3/4 cup (20 cl) water
Instructions: raspberry sorbet
Make a syrup with sugar, lemon juice and water. Add raspberries, mix, filter, cool and then make it catch in your ice cream maker. Churn until you get the consistency of ice cream. Book in freezer until ready to serve with the shortbread cookies recipe you’ll find here.
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Read also: Peach sorbet recipe
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