Tuesday, July 30, 2013

Raspberry Rose Sorbet

Summer is well and truly here, we've been basking in a heatwave for weeks now, which is unheard of for Ireland. We have been living off ice cream, and so, after years of dithering, I finally invested in an ice cream maker. And mama are we having fun with it.

This was one of our first frozen delights. An intense ruby red sorbet which taste of pure summer. The tart juiciness of raspberries, mingling with the airy floral notes of rose. A match made in heaven.

We were looking to recreate a divine raspberry sorbet that we had whilst wandering the sweltering streets of Toulouse, France, on the first day of this month. I humbly think we bettered it!


1 pack frozen raspberries (350g) (about 4 1/2 US cups)
Sugar syrup made from 1 cup water and 1 cup granulated sugar
1/2-1 teaspoon rose water.


First make the sugar syrup, by dissolving the sugar in the water in a pan, stir until fully dissolved and almost simmering.  Cool in fridge for an hour. Put the fruit in a blender, still frozen, pour over the cooled syrup and liquidise.

If the syrup is cold and raspberries frozen you should have a slush (this is very handy if you don't have an ice cream maker). Sieve. Discard pips. Add rose water, less is more, try 1/2 teaspoon first, then add more if desired. Remember it should taste over-sweet at the moment, it will seem less sweet when frozen.

Put in cream maker, (or straight in freezer tub and take out and stir once after an hour.) It should be ready to eat after 2-3 hours.

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