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.

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