Wednesday, February 16, 2011

Raspberry Sorbet (Without A Machine)


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It was 33°C and I was photographing this Raspberry Sorbet instead of eating it. Crazy, right? But only for a minute, because from my past experience with granita (see here and here), I knew the hot weather would turn quickly everything into a liquid mess. So I did the smart thing and took only 2 shots before calling it a wrap. ;) After all, people visit food blogs for the recipes, not the photos. Right? Right?

Well, here's the recipe - nothing more than fruit, water and sugar ... mixed and then frozen into a delicious slush. It's oh-so-refreshing in this unbearable heat, and the wiser option to indulge in - instead of ice-cream - because you do want to look good in those flirty summer dresses.

Recipe
(makes 2-3 serves)
- 1 punnet raspberries (fresh or frozen), 170g, rinsed and drained
- 1 cup water
- 1/2 to 2/3 cup white sugar (depends how sweet you like it to be)
- Squeeze of lemon or lime juice

1. Place the water and sugar in a saucepan over a low heat until the sugar has dissolved. Simmer for a few of minutes till a thin syrup forms. Allow to cool.


2. Blitz the raspberries and lemon juice in a food processor until it turns into a fine puree.


3. Add the cooled syrup to the raspberry puree and stir to combine. Run the mixture through a wire mesh to remove the seeds.

4. Churn in an ice-cream machine, or place in shallow tray in the freezer, stirring the sorbet by hand every 30mins for the first two hours to prevent crystallisation. I don't have an ice-cream machine, so I stirred by hand. After that, I transferred the sorbet into a deeper loaf tin (see my first photo), covered it with foil, and allowed it to freeze overnight. I was afraid my sorbet would harden and turn popsicle-like if I left it in the shallow tray. As you can see, that didn't happen and I got the soft, slushy consistency I wanted.


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42 comments:

  1. "After all, people visit food blogs for the recipes, not the photos. Right? Right?"

    Right for me, but of course, good photos provide a plus point - realistic ones, like sorbets and ice creams threatening to turn into puddles in our weather.

    I hope I'm not asking a dumb question Ju but I haven't seen frozen raspberries anywhere in SG. NTUC and CS always stock fresh ones. Where are the frozen ones kept?

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  2. Hi Pick Yin! They were fresh raspberries, frozen in my freezer.

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  3. Love the vibrant colour of the sorbet. Mmm... red and delicious.

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  4. Hi Ju! This is just the ideal recipe for now! The weather's so warm these few days and summer fruits like raspberries are in season! Kudos on your patience to stir the concoction once every 2 hours. I know I would probably have "conveniently" forgotten about it after dumping into the freezer. :)

    Pick Yin, CS does carry frozen raspberries. I saw some by Dole the other day at the frozen food section, CS Bugis Junction.

    Alan

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  5. vibrant colour!! reminds me of the strawberry sorbet I made months ago. :)

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  6. Oooh delicious. I love raspberries. Surprisingly I haven't made a raspberry sorbet yet. I will have to rectify that.

    I know what you mean about having to work quick when photographing sorbet as it's hot here too. Such wonderful pictures for 2 shots though! Amazing.

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  7. Love everything about this post, the recipe the photos and the vibrance but what I loved most id that it doesn't need a machine :-)

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  8. that is why I love sorbet and granita... no need ice cream maker!

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  9. lol! I am about to photograph a series of sorbet and ice-cream. And Melbourne weather is a killer when it's hot as well!

    I love this post, and still remember the watermelon granita. I know we all have soft spot for ice-cream, but I actually prefer sorbet :)

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  10. this is just soooo great and refreshing for such hot weather! (:

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  11. Perfect for today! It us hot and humid here!
    PS I make a creamy version with frozen banana and yoghurt!

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  12. Alan, thanks for the tip on CS, will check the frozen food section next time. I prefer fresh but sometimes for some recipes frozen is better.

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  13. Hi Ju, simply love the colour of your sorbet and this would be great if we get one of those heat spells again.

    Pickyin, you could try Phoon Huat as they do stock frozen raspberries. Bought mine from their store near Burlington mid of last year.

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  14. I come to your blog for BOTH the photos and recipes! Great recipes that work and great photos to inspire!

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  15. Raspberry has to be one of may favorite flavors of sorbet! I really love the bold taste of berries in sorbet, they are a little acidic which balances nicely with the sweetness of the sorbet.

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  16. Wow, that looks really good. I've been playing around with citrus sorbets made the same way, but never tried raspberry. I'll give it a shot. THanks. Ken

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  17. Ahhh I long for the time to come when I can make sorbet and semifreddo again... Not a fan of winter! But on another note, these look great! Loving the pink-ness of it all. :)

    p.s. I once read somewhere that you can freeze the glasses you for the sorbet/ice cream to delay the melting process when taking photos. Not sure if that would work against the scorching heat and humidity of Spore/Msia though.

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  18. It's beautiful! love the fresh raspberries..I love the LOOK of that fruit alone..so combined w/ granita/sorbet..bravo!

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  19. Delizioso questo sorbetto!! look favoloso.
    Un abbraccio Daniela.

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  20. So gorgeous Ju! The color is amazing and it just looks soooo refreshing!

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  21. That sounds so much easier than I ever thought it would be! I am a HUGE fan of anything with raspberries, so I'll have to make this at some point...when it stops snowing... :)

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  22. JU, you make me laugh... here we are freezing to death and you are sweating.. the world is such a fun place! Gorgeous photo of luscious raspberries!

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  23. I don't have an ice-cream machine too! So the "stir by hand" method is for me. A keeper for summer!

    I visit blogs more often for new ideas and inspiration...kekeke..

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  24. Hi Ju,

    I've few question. Im a beginner. I've tried few recipes but still not successful on baking either your ji dan gao and sponge cake. It came out hard and the volume doesnt make any different with the mixture. Please advice. thanks

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  25. Perfect for sunny Singapore :)

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  26. Hi everyone, thanks for your wonderful comments.

    Janz: I wish I have answers to your questions. My only advice would be keep practising. Practice makes perfect. :)

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  27. I am envious of your hot weather! It is true a thing like this is incredibly refreshing - and pretty too!

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  28. Hi Ju,
    Your photos are so beautiful! You can also make a lovely sorbet using canned fruit. Just freeze the can and then process the frozen contents, fruit, syrup and all in a food processor with some lemon juice and/or zest. Oregon Fruit Products canned specialty fruit are imported by Phoon Haut in Singapore.

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  29. Looks so tasty... we'd love to have you feature some of your dishes at kitchenartistry.com

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  30. Your photos are very good! I recently did sorbet too, I blitz by food processor coz lazy to stir :p

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  31. I love sorbet! And I can eat it non stop! Thanks for sharing this, bookmarking for the summer, if there will be one in London... Haha... Cos the summer here is a bit.... Errr crap.

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  32. I have always thought that sorbet is quite difficult to make if water is added. I tried once and it turned into popsicle! A deep pan is a great idea. Thanks! Beautiful pictures, as always, Ju

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  33. I can't find raspberry here so I referred to your kaffir leaves & orange granita recipe. I don't have navel oranges & kaffir leaves so i substitute it with local green oranges from my garden and some lemongrass. however, there's no hint of lemongrass in my sorbet though. :p
    but, the overall result is great.

    I really like the trick of stirring the crystalize juice every 45 min, 30min, 15 min. The texture is great, i really like the way it melts on our tongue.

    Thank you for sharing!

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  34. This sorbet looks absolutely refreshing! And I will be keeping it in mind for when the warmer weather comes and stays!

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  35. If i don't have any blender or food processor i can't make this sorbet right? When i saw your title "Without a machine" i thought i found some special recipe that doesn't need of those...sigh.

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  36. Queen Of: You can always then mash the raspberries by hand, can't you?

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  37. Food blogs I can take or leave, but I stumbled across this by accident and I have to say the thing that will make me come back are your photos. They really stand out in terms of quality and add so much to the site. Food isn't just for the mouth, it's appreciated by the eyeballs to.

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  38. Anon: There are a gazillion amazing food blogs out there that are miles superior to mine ... but I am so, so honoured and flattered by your comment! Thank you for your kind words. :)

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  39. oh yum, it looks so juicy! definitely going to give this method a try. the last time I gave sorbet a go I ended up with a very cold drink though!

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  40. Hi, I never seem to be able to find raspberries anywhere. I often check the NTUC Xtra in Jurong Point since I live near there but I never find them. Where did you buy yours from?

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