Raspberry or blackberry sorbet

Raspberry or blackberry sorbet

By
From
Sweet

This sorbet is easy to prepare and makes a lovely accompaniment to so many dishes. I like to serve it in ‘quenelles’. You’ll need two spoons for this. Dip one in hot water and take a scoop of sorbet. Mould it into a rugby-ball shape by passing it backwards and forwards between the spoons. Practice makes perfect!

Ingredients

Quantity Ingredient
500g raspberries or blackberries
200ml Stock syrup
50ml glucose
1 teaspoon lemon juice
200ml water

Method

  1. Purée the raspberries or blackberries, then pass through a fine sieve. You should have about 400ml purée.
  2. Combine the purée with all the other ingredients, then transfer to the ice cream machine and churn as normal. Once set, transfer the sorbet to a sealable container and freeze until needed.
Tags:
James Martin
Saturday Kitchen
desserts
puddings
sweet
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