Raspberry Sorbet

Preparation info

  • Serves


    • Difficulty


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About


  • 2 lb. (scant kilo) raspberries
  • 8 oz. (225 g.) redcurrants


Dissolve the sugar in the water and boil for 3-4 minutes.

Heat the redcurrants gently until the juices run out. Squash with a wooden spoon. Remove from heat and add the orange and lemon juice.

Purée the raspberries in a blender and then push through a wire sieve, using a soup ladle, followed by the redcurrants with all the juices. Add the syrup and chill thoroughly, preferably o