Raspberry Sorbet

Sorbet à la framboise

Preparation info

  • Difficulty


Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About


  • 250 g ( oz) fresh raspberries
  • ½ lemon
  • 80 g (3 oz) caster or icing sugar


  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 hot water and pile it into well-chilled ice-cream dishes.