Raspberry SorbetIt all started when I bought myself a new Ice Cream maker from Banks the other day.That same evening, my husband created a delicious Coffee and Hazelnut Ice Cream (promise I will still share), and we haven’t stopped yet.Oh did I mention we bought it this week ;-)? Sorbet generally just sounds like the healthier option, although, be careful of the high sugar content that easily disguise itself within the small ice crystals and beautiful flavours of the fruit.On the other hand, Ice Cream is high in fat with cream,milk and eggs. You can decide then what option you would like that’s best for you but between my husband and myself, we always choose the opposites :). I love the short and quick and yummy recipes of sorbets.It can easily be made without a machine as well.See the tips below for those of you that will make them without the Ice Cream Churner.Enjoy! Preparation time: 1 hour 10 minutes Churner time: 20 – 30 minutes Serves: 4 – 6 Ingredients 350ml Water 120g Castor Sugar 250g Raspberries (Pulped) 15ml lemon juice Method 1.Heat the water and the sugar together in a saucepan until all the sugar is melted. 2.Add the pulped raspberries and lemon juice to the water mixture. 3.Allow it to cool down (You can take a few ice blocks from the freezer and add it to the hot mixture to allow it to cool down faster or chill it over an ice bath). 4.Stir well, press through a sieve and place it in the fridge for 1 hour. 5.Add to an Ice Cream churner (machine) for 20-30 minutes or until frozen into fine crystals. 6.Serve with blackberries and mint. Here is a few tips on making Ice Cream or Sorbet without a machine.
- IF you’re making it by hand then you need to know that when your ice cream or sorbet mixture freezes, you will have to break up the big ice crystals as much as possible so that the final results are as smooth and creamy as possible.
- After placing it in the freezer, check again on the Ice Cream/Sorbet after 45 ,minutes.
- When it starts to freeze near the edges, remove it from the freezer and stir it vigorously with a spatula or whisk. Make sure you break up all the big crystals. Return to the freezer.
- Check the mixture every 30 minutes, stirring and breaking up the mixture well.You can also use an electrical beater/mixer should you choose to.
- Keep on checking the mixture until it is frozen, smooth and soft.It will likely take 2-3 hours to be ready.