Raspberry sorbet

Raspberry sorbet

Sorbetto di lamponi

By
From
The Amalfi Coast
Photographer
Helen Cathcart

This recipe contains powdered glucose, which helps to aerate the sorbet and keep it soft in the freezer. This is how a lot of commercial ice creams and sorbets are made. Powdered glucose is available from chemists, Asian stores and online.

Ingredients

Quantity Ingredient
500g raspberries
75ml water
20g powdered glucose
100g caster sugar

Method

  1. Blend the raspberries in a food processor or with a hand-held blender and then pass through a fine sieve. Transfer the coulis to a saucepan with the water. In a bowl, mix the powdered glucose with the sugar and tip into the pan. Warm over a medium heat to dissolve the sugar. Transfer to a bowl. Set the bowl over a larger bowl filled with iced water to cool the mixture quickly. When cold, churn in an ice-cream maker.

Variation

  • Use strawberries or woodland fruits instead of the raspberries.
Tags:
The AmalfiCoast
Giancarlo
Katie
Caldesi
Amalfi
Italy
Italian
Mediterranean
European
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