Raspberry Sorbet

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
The Old Monastery,

Chef/proprietor Douglas Craig


  • 2 lb. (scant kilo) raspberries
  • 8 oz. (225 g.) redcurrants
  • juice 1 large lemon
  • juice 1 large orange
  • 8 oz. (225 g.) granulated sugar
  • 5 fl.oz. (150 ml.) water


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 overnight.

Place the mixture into a large shallow container, preferably metal, and place in deep freeze. Whisk at least 3 times while freezing. When nearly frozen, pack into the plastic container and seal.