Raspberry sorbet
Refreshing fruit sorbet for the summer or to round off a meal.
Equipment
- Strainer *
- Ice machine or freezer compartment
Ingredients
Liquid ingredients
- 450 g Raspberries
- 250 g Water
- 36 g Lemon juice
Dry ingredients
- 175 g cane sugar *
- 63 g Dextrose * (dextrose powder)
- 50 g Dry glucose *
- 0,5 g Locust bean gum *
- 0,5 g Guar gum *
Instructions
Preparing the ice cream mixture
- Put the water and sugar in a pan and heat both while stirring until the sugar has dissolved. Remove the pan from the heat.250 g water, 175 g cane sugar
- Weigh the remaining dry ingredients. Small quantities should be weighed out using a fine scale. If any of the ingredients have become lumpy, pass them through a sieve.63 g dextrose, 50 g dry glucose, 0.5 g locust bean gum, 0.5 g guar gum
- Mix the dry ingredients well.
- Add the dry ingredients to the sugar syrup in the pan, stirring constantly.
- Wash the raspberries and puree them with the lemon juice. If you want a sorbet without seeds, pass the puree through a sieve.450 g raspberries, 36 g lemon juice
- Add the raspberry puree to the pot and mix everything well.
- Leave the ice cream mixture to mature in the fridge for approx. 1 hour.
Freezing process
- Switch on the ice cream maker and leave it to cool for a few minutes.
- Meanwhile, beat the ice cream mixture well again with a mixer and then start the freezing process.
Notes
Alternatively, you can also make the ice cream without ice cream maker in the freezer perform (total time about 4 hours).
If the ice cream has been in the freezer for longer, leave to thaw in the fridge for about 20 minutes before eating.
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