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…
Recipe from Anita @ Leave Room for Dessert
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.