Wednesday, February 16, 2011
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.
(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.