I know I just posted a blueberry sorbet recipe yesterday but we loved it so much I wanted to get in one more batch with some British raspberries before summer is over.
I didn’t even like sorbet that much before I made my first batch. The recipes in PS Desserts were so colorful I had to try them for myself.
Like the blueberry sorbet the raspberry sorbet is a perfect balance of sweet and has just a slight tart edge from the berries.
1 kg raspberry puree
260g caster sugar
50g powdered glucose
- Put the raspberries in a blender and pulse until they form a puree. Put through a sieve and weight until there is 1kg of puree. If you have less than 1kg make sure to pro rate the other ingredients accordingly.
- Pour half of the puree into a saucepan with the sugar, glucose and water. Bring to a boil until the sugar has dissolved.
- Once cool pour in the rest of the puree and run through your ice cream machine.
adapted from PS Desserts