Assiette glacée de fruits frais

Name: Assiette glacée de fruits frais (Fresh fruits with raspberry sorbet)
Cuisine: French
Ingredients: 500 g/1 lb caster sugar; 500 ml/¾ pint water; juice of 1–1½ lemons; raspberries, strawberries, blueberries, cherries, and slices of melon, apricot, plum or nectarine; raspberries, strawberries, blueberries, cherries, and slices of melon, apricot, plum or nectarine; raspberries, strawberries, blueberries, cherries, and slices of melon, apricot, plum or nectarine; raspberries, strawberries, blueberries, cherries, and slices of melon, apricot, plum or nectarine; raspberries, strawberries, blueberries, cherries, and slices of melon, apricot, plum or nectarine; raspberries, strawberries, blueberries, cherries, and slices of melon, apricot, plum or nectarine; raspberries, strawberries, blueberries, cherries, and slices of melon, apricot, plum or nectarine; 500 ml/¾ pint raspberry pulp; raspberries, strawberries, blueberries, cherries, and slices of melon, apricot, plum or nectarine

Fresh fruits with raspberry sorbet

Preparation info

Makes
1 litre

Difficulty
Easy

Appears in

Feasts of Provence

By Robert Carrier

Published 1995

About

Ingredients

raspberries, strawberries, blueberries, cherries, and slices of melon, apricot, plum or nectarine

Europe
France
Dessert
Gluten-free
Vegan
Provence

Method

To Make the Raspberry Sorbet

In a medium-sized saucepan, combine the water and sugar and bring to the boil. Cook, stirring from time to time, until the sugar has dissolved completely. Remove from the heat and allow to cool.

In a medium-sized bowl, combine the strained raspberry pulp and syrup; add lemon juice to taste. Mix well; pour into a sorbet-m