I love the way good basic recipes can be rejigged to suit different occasions and Ingredients. I originally made a mango, lime and crème fraîche sorbet (more accurately called a sherbet, see FAQ below for details); then when I needed something to accompany a friend’s chocolate tart, I used the base recipe to create this raspberry version. It’s also fun served in mini waffle cones to feed a crowd, and delicious with a wild raspberry eau de vie, like Massenez Framboise Sauvage. I use Crawley’s raspberry syrup but you could use a simple sugar syrup made by dissolving sugar in an equal volume of water.
- 375g raspberries
- ½ cup raspberry syrup
- ¼ cup glucose syrup
- 1 lime, zest finely grated, juiced
- 200ml crème fraîche
- Place raspberries, raspberry syrup, glucose and lime juice in a food processor or blender and puree until smooth.
- Pass through a fine sieve into a large bowl.
- Whisk in crème fraîche and lime zest and churn in an ice cream machine until frozen. Once churned, you may need to give it a stir to distribute the lime zest evenly as it tends to stick to the blades of the churn.
- Transfer to a container and place in the freezer for a few hours or overnight.
- Serve in mini waffle cones, alongside chocolate tart or on its own for a refreshing summer dessert.
What’s the difference between sorbet, sherbet, ice cream, gelato, granita and parfait?
- Sorbet is fruit puree and sugar that’s churned until smooth then frozen, it doesn’t contain dairy or egg.
- Sherbet is sorbet with dairy added.
- Ice Cream is traditionally custard-based so contains dairy (usually cream as the name suggests) and egg.
- Gelato is the Italian word for ice cream; it differs from ice cream in that it’s made with more milk than cream and usually without egg, the lower fat content means that when it’s churned it holds less air so it has a more intense flavour.
- Granita is scraped repeatedly while freezing rather than being churned, so it has a crunchier, icier texture; it usually doesn’t contain dairy or egg.
- Parfait is an ice cream mixture that is frozen without churning, so it contains less air and is icier and less creamy than regular ice cream. Italian semifreddo is similar.
What gives sorbet a good texture? How do you make a smooth, scoopable sorbet? Why add glucose to sorbet?
Not all sugars behave the same way in cooking. Glucose is often added to frozen desserts to give a smoother texture as it doesn’t crystallise the way the simpler sugars (sucrose and fructose) do. Corn syrup or invert sugar do the same job.
Click Here For Print-friendly Version