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Prep Time: 60 Minutes Cook Time: 240 Minutes |
Ready In: 300 Minutes Servings: 6 |
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When berries are in plentiful supply, I can think of nothing better than to make your own sorbet. This recipe comes from the UK chef Nigel Slater. Ingredients:
500 g raspberries |
95 g caster sugar |
95 ml water |
6 tablespoons creme de cassis or 6 tablespoons creme de cacao |
1 small lemon, juice of |
Directions:
1. Put the sugar and water in a pot and heat until the sugar dissolves.
2. This is likely to happen before the water boils.
3. Do not stir, but instead set the mixture aside to cool and then put in the fridge until it is completely cold.
4. Afterwards, mix the berries, cold syrup and creme de cassis in a food processor or blender.
5. Whiz until smooth and then, if desired, push through a sieve to remove the seeds.
6. You can leave the seeds in if you like a little crunch in your sorbet.
7. Freeze the mixture in an ice cream maker.
8. You can also do it by hand, stirring the frozen edges into the center every hour or so until it is nearly frozen.
9. However, the texture will not be as velvety as in an ice cream maker.
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