Raspberry and redcurrant sorbet
- August 2006
- Serves 6
- Takes 20 minutes to make, plus freezing
Capture the tang of summer berries with this raspberry and redcurrant sorbet recipe. It’s pretty low in fat, and vegan, too.
- Dairy-free recipes
- Vegan recipes
- 0.2g (0.1g saturated)
- 36.2g (36.2g sugars)
- 185g caster sugar
- 375g raspberries
- 125g redcurrants, stalks removed
- Juice of 1 lemon
- Put the sugar and 185ml water in a small pan over a low heat. Stir to dissolve the sugar, then increase the heat and boil for 1 minute, until syrupy. Set aside to cool.
- Put the fruit, lemon juice and cooled sugar syrup in a blender or liquidiser and whizz to a purée. Rest a sieve over a large bowl and press the berry purée through it, using the back of a ladle. Discard the pips that remain in the sieve.
- Churn and freeze the mixture in an ice cream maker following the manufacturer’s instructions. (Or put in a freezerproof container, cover, and freeze for about 2 hours, until slushy. Fork the mixture over to break up the ice crystals and freeze for a further hour. Repeat twice more.)
- If you have not made the ice cream in a machine, transfer the frozen mixture to a processor and whizz until smooth. Put back in the container and freeze until needed.
- To serve, transfer the sorbet to the fridge for about 10 minutes, or until scoopable. Serve in waffle ice cream cones or dessert bowls.
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