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 I originally made a mango and lime sorbet (more accurately called a sherbet, see FAQ below for details); then when I needed something to accompany a friend’s chocolate tart I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, press a cartouche cut from baking paper onto the surface, cover 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.

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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.

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