Raspberry Sorbet

Preparation info

    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About


  • 350 g castor sugar
  • 5 g sorbet stabiliser
  • 325


Prepare an ice bath.

To make the sorbet syrup, mix 35 g of the castor sugar with the stabiliser. Place the remaining 315 g castor sugar with the water and glucose powder in a pot and heat to 40