Raspberry Lime Sherbet

Name: Raspberry Sherbet
Yield: 8
Cuisine: French
Ingredients: 375g raspberries; 1/2 cup raspberry syrup; 1/4 cup glucose syrup; 1 lime, zest finely grated, juiced; 200ml crème fraîche

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 I originally made a mango and lime sorbet (more accurately called a sherbet, see the frozen desserts FAQ here for details); then when I needed something to accompany a friend’s chocolate tart I used the base recipe to create this raspberry sherbet. 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 (13oz)
½ cup raspberry syrup (125ml)
¼ cup glucose syrup (60ml)
1 lime, zest finely grated, juiced
200ml crème fraîche (about ¾ cup)

Method

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, press a cartouche cut from baking paper onto the surface, cover 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.