Gary Maclean

Raspberry & Heather Honey Sorbet

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Preparation info
  • Makes

    4

    Portions
    • Difficulty

      Easy

Appears in
Gary Maclean's Scottish Kitchen: Timeless traditional and contemporary recipes
Gary Maclean's Scottish Kitchen

By Gary Maclean

Published 2022

  • About

This recipe makes the most wonderful sorbet/sherbet without the need for an ice-cream machine. The key to this is to freeze your fruit first and then blitz down the fruit in a blender or food processor. It is a brilliant way of using summer fruit in the winter.

Ingredients

  • 600 g (1 lb 5 oz) frozen raspberries
  • 300

Method

  1. Place the frozen raspberries into the blender or food processor.
  2. Blitz on full power for a few seconds until completely broken down. The fruit should be like a powder.
  3. Next add the yoghurt and the honey. Blitz until smooth.
  4. Remove from the machine and pop into a tub; it might need an hour or so in the freezer before use. You can make this in