Sat, 18 May 2024
INGREDIENTS:
200 g granulated sugar
270 mls water
500 g raspberries
Juice of one lemon
METHOD:
1. Put the sugar and water in a saucepan over a low heat and stir until the sugar has dissolved.
Raise the heat and simmer for 5 mins or until the liquid has become a syrup. Set aside to cool.
This can also be made ahead of time.
2. Put the raspberries and lemon juice in a food processor and whiz until smooth. Strain through
a fine sieve into a bowl and discard the seeds. Combine with the sugar syrup, then pour into a
freezer-proof container.
3. Freeze for 1 hr 30 mins, then whisk with a whisk or a fork to break up any ice crystals that
have formed and return to the freezer.
4. Keep mixing the sorbet once an hour for 4 hrs to break up the ice crystals. Stop mixing when
firm but scoopable. Will keep in the freezer for up to a month.
Sun, 13 October 2024
Chef: Martin O Donnell.
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