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Roger Vergé

Raspberry Sorbet

Sorbet à la framboise

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Preparation info
    • Difficulty

      Easy

Appears in
top 1000Cuisine of the Sun
Cuisine of the Sun

By Roger Vergé

Published 1979

  • About

Ingredients

  • 250 g (8¾ oz) fresh raspberries
  • ½ lemon

Method

  1. Purée the raw raspberries in the liquidiser or through the fine blade of a mouli-légumes, and strain the purée through a fine sieve or strainer. Add the sugar and the juice of half a lemon. Beat well with a wire whisk to dissolve the sugar. Transfer the mixture to the ice-cream maker, and freeze.
  2. To serve the sorbet, scoop it into balls with a spoon dipped into

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