Recipe For Raspberry Sorbet

They say that a change is as good as a holiday. Well, I had a great holiday and the time away in Italy was not only a time to relax it was also a time to reflect. As I browsed through the amazing food markets in Venice, Bologna and Modena I thought about my blog and where I am heading. I might not be making physical changes to the layout – that was done when I migrated to a self hosted blog a year ago – but I am making changes to the blog schedule. Things are going to be changing around here. You will still find the same type of posts with as many original recipes as possible, however, the change is going to be visible in the days I post. I am not going to be sticking to a rigid schedule. Instead I am going to post when I can, about what I want to. New challenges are coming my way and this will dictate the flow of my blog for a while. I will try and bring you one original recipe a week that I have tried and tested at home. I will continue to post adapted recipes, like this one for raspberry sorbet, to test recipes I find in books. During our very hot summer I asked Dave what flavour sorbet he wanted for the week and he chose raspberry. I love the tartness of raspberries, and the sorbet went extremely well with the terrine that I made.

Summer Berry Terrine and Raspberry Sorbet
Summer Berry Terrine and Raspberry Sorbet
Print Recipe
0 from 0 votes

Raspberry Sorbet

Author: Adapted from Kitchen Aid book page 11

Ingredients

  • 750 g raspberries
  • 90 mls lemon juice
  • 300 mls Simple syrup

Instructions

  • Combine the raspberries and lemon juice in a food processor
  • Process until very smooth
  • Pass through a chinois, pressing lightly on the fruit with the back of a spoon
  • You want as much juice as possible to pass through the sieve, but none of the solids
  • Discard the solids and place the juice into the fridge overnight
  • Mix the juice with the simple syrup
  • Churn in your ice cream maker until thickened
  • Freeze for at least 2 hours before using

Click on the links for conversions and notes.

What I blogged:

Lavender and Lime Signature

Top of Page

35 thoughts on “Recipe For Raspberry Sorbet

  1. sometimes a time away allows us to reflect and realize what we really want. Good for you for deciding on this! And what a lovely sorbet!

  2. Wise decision and it sounds like you had a lovelt trip! Adore raspberries but wil have to wait until I’m back in the UK to make this as I rarely come across them in Andalucia 🙁

  3. Easy and delicious, Tandy! I’m hope your new blogging schedule works well for you – we love reading your posts whenever you post them! 🙂

  4. I am glad that you had a nice vacation in Italy…so much fun being able to browse around the markets…
    Your raspberry sorbet looks so pretty…and so refreshing.
    Have a great week Tandy 🙂

  5. Hi, Tandy! I wonder if you came home with the same feeling I did after being in Italy? I almost needed three weeks to see that I was being “driven” by the blog instead of the other way around:) It was full detox for three weeks but it’s great to be back but I’m back in a more relaxed way. Sometimes I have posts in a “row” and then I think a few days rest are needed:) I love that you were in Italy when we were.. if we were in the area you were we could have met! xx

  6. Wow, this dessert looks beautiful Tandy! I’ve never made a fruit terrine (or sorbet!) but the colours and presentation are gorgeous. I never thought about sorbet containing so few ingredients. I definitely want to give this a go! Thanks (glad that you had a great time away!)

  7. Your lovely photo may have stopped me in my tracks, I am SO ready to recreate the berry terrine and sorbet duo, but your words really struck a chord. Bravo on your blogging “adjustment”.

I would ♥ to hear from you (comments will only be visible once I reply)

This site uses Akismet to reduce spam. Learn how your comment data is processed.