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Raspberry sorbet

by Stephen Crane
  1. Raspberry sorbet
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Stephen Crane's raspberry sorbet recipe uses raspberry purée, making this a super-easy dessert. Good quality raspberry purée is available to buy in specialist food shops or online – or you could make your own.

First published in 2015
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Ingredients

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Imperial

Raspberry sorbet

SAVE RECIPE

Equipment

  • Ice cream maker

Method

1
Bring the sugar and water to the boil to melt the sugar, then remove from the heat and allow to cool
  • 120g of caster sugar
  • 50ml of water
2
Once cool, stir the raspberry purée into the syrup until combined and pour into an ice cream maker. Churn until frozen, then keep in a lidded container in the freezer until needed
First published in 2015
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Stephen Crane

As head chef of the idyllic Ockenden Manor in the countryside of Sussex, chef Stephen Crane cooks refined, French-influenced food, and given his pedigree, that’s no great surprise.

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