Raspberry Sorbet

Preparation info
    • Difficulty

      Easy

Appears in
Dessert Divas

By Christine Manfield

Published 2014

  • About

Ingredients

  • 500 g raspberry puree (i use ponthier), or pureed strained fresh raspberries
  • 130 g caster sugar

Method

  1. Place the raspberry puree and caster sugar in a bowl and stir until the sugar has dissolved. Place the powdered glucose and water in a small bowl and stir to dissolve, then stir into the raspberry mixture.
  2. Churn the raspberry mixture in an ice-cream machine following the manufacturer’s instructions until firm. Transfer to an airtight container and freeze for at le