Raspberry Lime Sherbet

Raspberry Lime Sherbet (Raspberry Lime Sorbet)

I love the way good basic recipes can be rejigged to suit different occasions and ingredients. I originally made a mango and lime sorbet (more accurately called a sherbet, see FAQ below for details); then when I needed something to accompany a friend’s chocolate tart I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 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. See video below for another delicious fruit dessert.

Serves 8

Ingredients
  • 375g raspberries
  • ½ cup raspberry syrup
  • ¼ cup glucose syrup
  • 1 lime, zest finely grated, juiced
  • 200ml crème fraîche
Method
  1. Place raspberries, raspberry syrup, glucose and lime juice in a food processor or blender and puree until smooth.
  2. Pass through a fine sieve into a large bowl.
  3. 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.
  4. Transfer to a container and place in the freezer for a few hours or overnight.
  5. Serve in mini waffle cones, alongside chocolate tart or on its own for a refreshing summer dessert.

Like this recipe?
You’ll love A Month Of French Recipes+Videos Online Cooking Class!

Share page on:

Tarte Tatin

Join Me Soon

What Our Cooks Say

Melisa (Beacon Hill, NSW)
Melisa (Beacon Hill, NSW)
Read More
We made the pot-sticker dumplings and bang bang chicken – once again both exceeded our expectations. My husband keeps saying it’s better ordering this than going out to restaurants as the recipes and food quality are amazing.
Glennis (Caringbah South, NSW)
Glennis (Caringbah South, NSW)
Read More
The whole Be Inspired experience has helped me love cooking again. I was sick of cooking the same old things - meal time is a lot brighter thanks to you Roberta.
Kate (Killara, NSW)
Kate (Killara, NSW)
Read More
I loved the Fresh & Easy Chicken – simple instructions, only a few ingredients and the time factor absolutely spot on. Then came the highlight, the taste, no compromise on the enjoyment of that meal! For the time poor Fresh & Easy hits the mark indeed.
Jen (Tamarama, NSW)
Jen (Tamarama, NSW)
Read More
Thank you for stocking our pantry with such authentic ingredients and quality produce ... I’ve so enjoyed picking fresh leaves from the herb pots and loved listening to the chef's playlist while cooking. We really like the flexibility of cooking over a couple of days and changing the order we cook the dishes in when we want to.
Katrina (Arncliffe, NSW)
Katrina (Arncliffe, NSW)
Read More
I am absolutely loving these boxes! There are ingredients I have never worked with before so having the confidence to try something new is so much fun! The recipes are just amazing and the notes on what can be prep’d beforehand are a great help too. Thank you so much.
Nathan (Manly, NSW)
Nathan (Manly, NSW)
Read More
Loving Be Inspired! Felt like a kid opening up a Christmas present when the box arrived. Fresh herb pots are a nice touch!
Richard (Earlwood, NSW)
Richard (Earlwood, NSW)
Read More
Thanks so much for the Fresh & Easy Meal, it was excellent. We regularly get another meal kit delivery – your offering is vastly superior and a similar price, so big ticks.
Sandra (Garran, ACT)
Sandra (Garran, ACT)
Read More
I'm a competent cook whose learned so much from the Recipes+Videos Packs. The recipes are yummy and Roberta’s video guidance offers so many little tips to improve flavour and organise the flow of preparation. I enjoy her warmth, sense of humour, and ability to giggle at herself when she occasionally messes up.
Previous
Next

FAQ

What's the difference between sorbet, sherbet, ice cream, gelato, granita and parfait?

The difference lies in whether eggs or dairy are added and also how much air is churned into the mixture. See below for details.

What is Sorbet? What is Sorbetto?

Sorbet (sorbetto in Italian) is fruit puree and sugar that’s churned until smooth then frozen, it doesn’t contain dairy or egg.

What is Sherbet?

Sherbet is sorbet with dairy added.

What is Ice Cream?

Ice Cream is traditionally custard-based so contains dairy (usually cream as the name suggests) and egg.

What is Gelato?

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.

What is Granita?

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.

What is Parfait? What is Semifreddo?

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?

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.

Why add glucose to ice cream or 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.

Subscribe To My Newsletter & Get A Free Online Italian Cooking Class (RRP $39)