Rose and raspberry sorbet

Tuesday 27 September 2011

We seem to be having an Indian summer at the moment and, with the warm weather apparently set to continue until the weekend, I thought I could get away with a quick sorbet test before the Winter truly sets in...

This crimson pink ice uses fresh raspberries which, combined with the essence of rosewater, results in a lovely light fruity and flowery concoction. It's also really easy to make, which is an added bonus.

Recipe follows below...

For the sorbet syrup:
30g liquid glucose
100g white sugar
175ml water 

For the sorbet:
500g raspberries (frozen is fine)
2 tbsp rose water
200g sorbet syrup
Juice of 1 large lemon 

To make the sorbet syrup, add the liquid glucose, sugar and water to a pan and bring to the boil. Simmer for 5 minutes then leave to cool. 

To make the sorbet, simply add the raspberries and sorbet syrup to a pan and simmer for 5 minutes. Remove from the heat and strain through a fine sieve to remove the seeds. Retain 1 dessert spoon of the seeds and add back to the sorbet mix. Add the juice of the lemon and the rose water, put into a large freezer-proof box and put into the freezer (or into an ice cream maker if you have one). 

If you don't have an ice cream maker, take the sorbet out for 5 minutes before serving to soften.

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