INFO
Fruit Sorbet (Raspberries, Strawberries, Mango, Blackberry, lemon etc..)
Details
Ingredients Sirup
- 1 Cup of water
- 1 Cup of sugar
- One of the following:
- For Raspberry: 2 Cups of Raspberries (150 gr)
- For Strawberry: 2 cups of Strawberries
- For Mango: 1.5 cup of Mango
- For Blackberry: 2 cups of Blackberry
- For Lemon, see below.
Ingredients Sorbet
- Pick the sirup above
- For Raspberry
- 1.5 Cups of Raspberries (112.5 gr)
- 0.5 Cup of lemon juice
- For Strawberry
- 1.5 Cup of Strawberries
- 1.5 Cup of Kiwi
- For Mango
- 1.5 Cup of Mango
- 1.5 Cup of Pineapple
- For Blackberry
- 1.5 Cup of Blackberry
- 1 Kiwi
- 0.5 Cup of lemon juice
- For Lemon
- 1.25 cup of lemon juice
- For the sirup, reduce the sugar by 25%
Method
-
Add water and sugar into a pan
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Bring to a boil
-
For Raspberry Sirup (replace by the sirup ingredient above)
-
Add the 2 cups of raspberries
-
Let it simmer for 30 minutes
-
Strain the sirup
-
Let it cool
-
Add the sirup to the food processor
-
For Raspberry (replace by the sorbet ingredient above)
-
Add 1.5 cup of raspberries
-
Add the lemon juice
-
Mix well, really well
-
Optional: strain again to remove the seeds
-
Pour into an 8x8 baking dish
-
Optional: pour into silicon mold
-
Freeze for about 12 hours
Notes:
-
For best results, use an Ice Cream Maker
-
See also Chocolate Sorbet
The following is the same recipe but pacotized (using a Creami 😉
), the only variation on the recipe is the 0.5% addition of ‘Perfect Sorbet’
The left container is the processed cream, the right is the frozen mixture (straight from the freezer)
Quick View
| Traditional | |
|---|---|
| Serve | 6 |
| Preparation Time | 15 mn |
| Cooking Time | 30 mn |
| Temperature | |
| Authors | Pascal Crausaz |
| Special |
