Simple raspberry sorbet
by Adam Stokes
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Adam Stokes' simple raspberry sorbet recipe is made purely from squeezed raspberry juice and a little sugar – a wonderful celebration of this sweet and tangy summer berry.
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Ingredients
Metric
Imperial
- 1.75g of raspberries
- caster sugar to taste
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Equipment
- Ice cream maker
Method
1
To make the sorbet, add the raspberries to a fine sieve or chinois and gently press them through using the back of a ladle
- 1.75kg raspberries
2
When all of the juice has been extracted from the raspberries, add some caster sugar to taste - you won't need to add much if the raspberries are nice and sweet
- caster sugar to taste
3
Add the raspberry juice to an ice cream maker and churn. Keep in a tub in the freezer until needed
Adam Stokes has achieved a lot in his career so far – including a Michelin star in two out of his three cheffing jobs. From refined country cuisine in the lowlands of Scotland to more modern, inventive dishes at his own restaurant in the heart of Birmingham, the themes that remain strong are intense flavours, beautiful British ingredients, stunning presentation and intricate technique.
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