Raspberry sorbet

A recipe from cooking-ez.com

For 1 litre, you will need:

• 1 700 g raspberries
• 2 1 lemon
• 3 500 g Sugar syrup
• 4 2 g vitamin C (optional)
• Total weight: 1,330 grams

Times:

Preparation	Resting	Start to finish
20 min.	2 hours	2 hours 20 min.

Step by step recipe

• 1: Put 700 g raspberries into a high-sided container and blend thoroughly.
• 2: Pour this raspberry purée into a sieve and use a soft spatula in a to-and-fro movement across the bottom of the sieve to push the purée through.
• 3: Continue until only the seeds are left in the sieve.
  Discard the seeds.
• 4: You will now have the smooth coulis that is essential for the "perfect" raspberry sorbet.
• 5: Add to the coulis the same weight of sugar syrup, the juice of 1 lemon and, if possible, 2 g vitamin C. Mix well.
• 6: Refrigerate for at least 2 hours, either covered with plastic film or in a sealed bottle or jar.
• 7: Transfer to an ice-cream maker and leave to churn...
• 8: ...until the sorbet is ready and velvelty smooth.
• 9: Serve immediately.

Remarks

For more information on the subject, see the page dedicated to ice-cream and sorbets.

---