Raspberry sorbet
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.
Ingredients
Raspberry sorbet
- 1kg raspberry purée
- 120g of caster sugar
- 50ml of water
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
- 1000g of Boiron raspberry purée
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Raspberry sorbet
