I love the Welsh climate for its gentle nature. In winter, temperatures rarely drop below freezing, and summers are usually mild, with highs of around 20–23°C… until now! My body really doesn’t cope well with hot weather, and the thin walls of our house let the sun heat the inside to almost unbearable temperatures, so the whole family has been trying every possible way to keep cool. This raspberry sorbet didn’t even get the chance to freeze completely before we started eating it! 🙂 Sorbet is traditionally made with a simple sugar syrup. I won’t pretend it’s entirely effortless – you do need to strain the raspberries thoroughly to remove all the seeds. I also highly recommend adding a splash of coconut liqueur to the raspberry purée. It’s simply a match made in heaven!
Makes about 1 litre.
Ingredients for the raspberry sorbet:
- 1 kg raspberries, fresh or frozen*
- freshly squeezed juice of 2 lemons
- 45 ml coconut liqueur**
- 250 ml water
- 220 g caster sugar
To make the sugar syrup, pour the water into a small saucepan and add the sugar. Stir, bring to the boil, then simmer over a low heat for about 4–5 minutes, until slightly thickened. Remove from the heat and leave to cool slightly.
Blend the raspberries (if using frozen raspberries, thaw them first), then pass the purée through a fine sieve to remove all the seeds. Stir the raspberry purée together with the lemon juice and coconut liqueur. Mix in the cooled sugar syrup. Pour the mixture into a container, cover, and chill in the fridge for at least 12 hours.
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. Transfer to a freezer-safe container and freeze for several hours, preferably 6–8 hours or longer before serving.
Without an ice cream maker:
Whisk the thoroughly chilled mixture, transfer it to a freezer-safe container and place it in the freezer. For the first 3 hours, blend or whisk the sorbet every 30 minutes to prevent ice crystals from forming and to keep it lighter and fluffier. Freeze until firm.
* If using frozen raspberries, it’s worth bringing them to the boil before making the sorbet.
** The coconut liqueur can be replaced with lemon liqueur or vodka (use half the amount of vodka), or simply omitted.
Enjoy!
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