Raspberry sorbet

Raspberry sorbet

By
From
Huxtabook
Makes
1 litre
Photographer
Chris Middleton

Ingredients

Quantity Ingredient
500g frozen raspberries
1 tablespoon liquid glucose
500ml Sugar syrup
1 lemon, juiced

Method

  1. Place the frozen raspberries in a large saucepan and thaw over low heat.
  2. In a small saucepan, dissolve the glucose over low heat with a small amount of sugar syrup. Add the mixture to the raspberries and blitz in a food processor.
  3. Strain the mixture through a fine sieve, removing all the seeds. Skim off any foam that rises to the top and leave to cool.
  4. Add the lemon juice through a sieve, then taste to adjust the sweetness and acidity. Let the mixture sit overnight in the fridge.
  5. The next day, churn in an ice-cream machine according to the manufacturer’s instructions. Place in the freezer for a few hours to set. The sorbet will keep in the freezer for about 1 week.
Tags:
Huxtabook
Huxtable
Huxtaburger
Melbourne
Collingwood
Dan
Daniel
Wilson
chef
restaurant
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