Raspberry sorbet or ice cream
For the past few weeks I've been working on my raspberry sorbet recipe. I think I've now perfected it, but one of the ingredients is cream, which might mean that it's actually an ice cream recipe.
Ingredients:
Raspberries, 900g/2lb
Caster sugar, 100-150g/4-6oz (see below)
Double cream, about 200 ml/one cup
Chambord, 1 tbsp
Maraschino, 1 tbsp
Method:
Rinse raspberries, excising any dodgy parts. Blitz in a blender. Strain. Discard seeds. Add caster sugar. The amount of sugar you need will depend on how sweet the fruit is. You want to the purée to taste sweet, bearing in mind that both the cream and the freezing will tend to suppress its sweetness. I add the sugar by eye, but I would guess I use 100g-150g (4-6oz). Add 100g (4oz) to start off with, then taste to see if you need more. Add more a tablespoonful at a time, as the purée shifts more quickly than you might expect from "can't taste the sugar" to "sickeningly sweet". Then add the liquor and cream. The mixture should be a deep pink, rather like my icon. Taste again to see if it needs more of anything. Churn in an ice-cream maker.
Ingredients:
Raspberries, 900g/2lb
Caster sugar, 100-150g/4-6oz (see below)
Double cream, about 200 ml/one cup
Chambord, 1 tbsp
Maraschino, 1 tbsp
Method:
Rinse raspberries, excising any dodgy parts. Blitz in a blender. Strain. Discard seeds. Add caster sugar. The amount of sugar you need will depend on how sweet the fruit is. You want to the purée to taste sweet, bearing in mind that both the cream and the freezing will tend to suppress its sweetness. I add the sugar by eye, but I would guess I use 100g-150g (4-6oz). Add 100g (4oz) to start off with, then taste to see if you need more. Add more a tablespoonful at a time, as the purée shifts more quickly than you might expect from "can't taste the sugar" to "sickeningly sweet". Then add the liquor and cream. The mixture should be a deep pink, rather like my icon. Taste again to see if it needs more of anything. Churn in an ice-cream maker.