Raspberry Sorbet

Nicolette van Niekerk
It 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! Coverphoto   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. long cover Here is a few tips on making Ice Cream or Sorbet without a machine.