Damien Pignolet

Berry Sorbet

Preparation info
  • Serves

    6-8

    • Difficulty

      Easy

Appears in
top 1000French
French

By Damien Pignolet

Published 2005

  • About

If you have an ice-cream maker, summer is the time to take advantage of all the wonderful fruit to make sorbets. A 32° Baumé sugar syrup is the base for many sorbets, however some cooks use a 28° Baumé syrup, adding a small amount of liquid glucose for a creamier texture.

Ingredients

  • 600 g berries, such as raspberries or strawberries, puréed and sieved
  • 250 ml 28° Baumé sugar syru

Method

  1. Place a 1-litre container in the freezer to chill. Combine all the ingredients and read the density with a saccharometer, adjusting it to 14° by adding cold water or syrup. Chill well before churning.
  2. Pack into the chilled container, smooth the surface and freeze for several hours before serving.