Raspberry Sorbet

HTML tutorial


Loads of raspberries!

I have never made any sorbet thinking that it was just a worse version of real creamy creamy ice-cream… Well, wrong.
It is so refreshing, acidic and so so so cooling :)
Tastes best straight from the box :)

PS. If I manage to steal some more raspberries from my grandparents’ garden, I’ll announce a sorbet battle! Oh yes! :)

Ingredients (gives about 1l of sorbet):

  • 1kg raspberries
  • juice from 2 lemons
  • 3 Tbs coconut liqueur
  • 1 cup water
  • 1 cup sugar

Pour the sugar with water and boil it, constantly stirring.
Boil on low-heat for around 5 minutes. The mixture should get a bit more dense.
Leave aside for cooling.

Blend the raspberries.
Sieve them to get rid of these little seeds -> watch out! it will take some time!

Add lemon juice and liqueur to the raspberry mass and stir all in.

Leave in the fridge for 12 hours.

Next day, mix the mass and place in the freezer.
Repeat mixing 2 or 3 times in an hour intervals.
Then leave in the freezer.



Taken from Moje Wypieki.

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