Is it too close to Winter for me to post this recipe? I say, no. At the moment in Sydney we are having very odd whether. It is surprisingly warm, a month into Autumn.
I had been wanting to make a sorbet for quite a while, when the opportunity came crashing through my door – a faulty freezer had caused a family members frozen raspberries to thaw (along with a range of other frozen goods). Rather than throwing them out – yes, that was their plan, I put up my hand and said “but I can make some raspberry sorbet with that”.
I was surprised at how lovely this sorbet was – sweet and full of flavour. Now time to expand my repertoire of sorbet flavours – well… maybe next summer…
Raspberry Sorbet
Recipe from Anita @ Leave Room for Dessert
500g raspberries
1 orange, juiced
2/3 cup caster sugar
¾ cup water
Puree the raspberries in a food processor, and then pass through a fine sieve into a large bowl, keeping the juice and discarding the seeds. Mix in the orange juice.
Place the water and caster sugar in a saucepan and heat on medium/high heat until the sugar has dissolved. Bring the sugar water to the boil and boil for 3 minutes. Remove from the heat and allow to cool slightly.
Whisk the sugar mixture into the sieved raspberry puree and cool down in the sink with ice cubes and cold water. Once cooled, churn in an ice cream maker as per instruction manual and then freeze in a suitable container. If you don’t have an ice cream maker, place in a suitable freezer container and freeze for a few hours at a time, whisking or using a fork, to break up larger ice crystals. Continue to mix until it is too frozen to mix further.
5-10 minutes prior to serving, remove the sorbet from the freezer to allow easier dishing of the sorbet.
oh yum. this looks so good. i’ve never made sorbet before and always wondered how it’s done without a machine. i reckon a few stray seeds in the sorbet would be ok to give it texture and flavour?
In my opinion, it’s never too cold for sorbet! But we are approaching summertime here so I’ll definitely be making this. It looks very refreshing!
This sobert has such deep red color. I like it!
(And I know about the weather! I was in Sydney last week and the weather was weird!)
It’s never too hot/cold to post anything of the sorbet/ice cream variety! I love the colour!
Love it! And love making my own sorbet…really should get an ice-cream churner so that I don’t have to keep using my mini-processor and churning in batches though =p
When I lived in Boston, it could be -20 out and people were still lining up for ice-cream. So I say it doesn’t matter what the weather is doing. Hot or cold. Sorbets and ice-creams can be enjoyed anytime. The texture and richness of colour of your sorbet is fantastic!
Love the vivid colour of your sorbet! Perfect for this weather (or any weather) since it is cooling down now 🙂
Brilliant Anita! Very handy for you to come up with sorbet! I always assumed I had to use fresh raspberries to make sorbet which is really quite prohibitive but knowing I can use frozen – I’ll have to try it before the weather gets colder!
Brilliant color! This is perfect for this great weather we are having here. I love making sorbet but I don’t have an ice cream maker so it takes a lot of extra work for me!
I don’t think there is ever a bad time to post about sorbets, icecreams and such. Case in point, it’s a cold, dreary day outside but I feel like some of that sorbet now 🙂
Absolutely not too close to Winter Anita! I l love the gorgeous reddy pink shade. We’ve still got a few warm days left right? 😀
Very nice dessert. Newsflash you’ve added.
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