Raspberry Sorbet

by Rebecca Frey

Made from fresh summer raspberries, this vibrantly-coloured raspberry sorbet is the ideal dessert for days when it's too hot to turn on the oven. This recipe has been provided by alumna, Rebecca Frey. 

Chef's tip: Take time to strain the purée to remove the seeds. Skipping this step will result in an unpleasant chewy texture, rather than a smooth and creamy sorbet.

Serves 4 - 6
Preparation time: 15
Chilling time: 6 - 8
Churning time: 10 - 15
Freezing time: 2 - 4
Total time:

Ingredients

  • 200 g granulated sugar or caster sugar
  • 120 ml water
  • 600 g raspberries
  • 30 ml lime juice
  • 5 g lime zest

Method

  1. In a small saucepan, cook sugar and water over medium heat, stirring occasionally, until sugar dissolves and liquid turns syrupy, about 5 minutes.
  2. In a blender or food processor, purée raspberries and lime juice until smooth. Pass purée through a fine mesh strainer to remove the seeds.
  3. Transfer to a bowl. Stir in simple syrup and lime zest.
  4. Cover and refrigerate at least 6 to 8 hours, or overnight.
  5. Pour chilled base into an ice cream maker with bowl frozen according to manufacturer's instructions. Churn until thick and creamy, about 10 to 15 minutes.
  6. Spread into metal loaf tin or freezer-safe food storage container. Freeze 2 to 4 hours, or until sorbet reaches a scoopable consistency.
  7. Scoop into small bowls. Garnish with fresh raspberries or sprigs of fresh mint. Serve immediately.

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