This recipe makes enough for 8-10 pax
Sorbet (pronounced as ‘sor-bay’) is a French word for ‘Sherbet’. Sorbet is sometimes distinguished from sherbet by the fact that it never contains milk. Lightly sweetened sorbets are customarily served either as a palate refresher between courses or as dessert. I would say it’s perfect for any occasion as it’s always refreshing to have mouthful of fresh frozen fruits.
Making sorbet is a breeze, 3 simple steps- stir, freeze and serve! Sorbet is a healthier treat than ice-cream as it mainly made from fruits. A scoop of dairy ice-cream usually contains 10-15g of fat and 20-30g of sugar. This raspberry sorbet recipe is fat-free and contains about 10g of sugar per serving!
Ingredient
450g Fresh/frozen raspberry puree
80g Sugar
400ml Water
Juice from 1 lemon
Method
1. Place all ingredients into a saucepot and bring to a gentle boil
2. Place saucepot in a bowl of ice water to cool mixture quickly
3. Pour cooled mixture into a large tupperware and place into the freezer
4. Use a fork to stir the semi frozen mixture every 45 minutes for 3 times. Serve cold on it’s own or on a bed of fruit salad
Tip:
The crucial ingredient in any good sorbet is the fruits. Choose fresh juicy fruits to puree or buy good quality frozen puree from gourmet marts.
