Raspberry sorbet

Raspberry sorbet

By
From
Gelato Messina
Makes
1 kg
Photographer
Billy Law

Raspberry sorbet has such a lovely vibrant colour, and it really looks great in the gelato cabinet. In the last few years, it has become more popular than strawberry sorbet in our stores.

When making raspberry sorbet, or any berry sorbet for that matter, I find you get great results by using frozen fruit. A food technician once explained to me that the main reason for this is that when frozen berries are thawing, the cell structure of the skin of the berries breaks down. So when you blend the berries in your sorbet, you don’t get what seems like bits of skin in the sorbet — not the nicest ...

If you do use fresh berries, buy them in advance and let them ripen for a few days.

Domestic

Ingredients

Quantity Ingredient
400g water
175g sugar
50g dextrose
20g maltodextrin
5g stabiliser
350g see method for ingredients, (35%), assume 10% sugar (see note)

Method

  1. Mixing

    Put the water in a double boiler over a medium heat.
  2. Put all the powders in a bowl and mix until combined. When the water hits 40°C, whisk in the powders and bring the mixture up to 65°C, whisking constantly.
  3. Transfer the mixture to a stainless steel bowl and place in an ice bath; chill to 40°C. Cover tightly with foil and put in the freezer, stirring every 10 minutes or so until the mixture drops to 4°C, then add the raspberry purée and blend well using a stick blender. Place in the fridge and let it age for 4 hours.
  4. Churning

    Turn on your gelato maker so it begins the freezing process.
  5. Using a stick blender, blend the mixture for 1 minute, then pour into the gelato maker.
  6. Once the mixture reaches –4°C, scoop out the sorbet and transfer to a pre-cooled stainless steel bowl, cover tightly and immediately place in the freezer.
  7. Serving

    The sorbet should be served within 2 to 3 hours after placing it in the freezer, or when it reaches –12°C. If it goes below –15°C or is left in the freezer overnight, the texture will be compromised.

Professional

Ingredients

Quantity Ingredient
as above

Method

  1. Mixing

    Put the water in a pasteuriser and select high pasteurisation.
  2. Put all the powders in a bowl and dry mix. When the water hits 40°C, whisk in the powders; the pasteuriser will take the entire mix to 85°C, then will switch to cooling phase.
  3. Once the pasteuriser runs its cycle and gets down to 4°C, add the raspberry purée and let the mixture age for 4 hours at 4°C.
  4. Churning

    Measure an appropriate amount of mixture into a measuring jug and put in a batch freezer. Within 10 to 12 minutes, your mix should be ready for extraction.
  5. For long-term storage, up to 2 weeks: Put the sorbet in a blast freezer for 30 minutes, then store at –18°C. For short-term storage, 2 to 3 days: Put the sorbet in a storage freezer at –18°C.
  6. Serving

    The serving temperature of the sorbet should be around –11°C to –13°C.

Note

  • Purée 350 g fresh or frozen raspberries in a food processor until smooth. Do not strain. If using frozen raspberries, put them in a bowl and let them thaw before processing.
Tags:
gelato
ice cream
ice-cream
icecream
Gelato
Messina
Nick
Palumbo
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