LOCATION: Recipes >> Desserts Frozen >> Raspberry Sherbet
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Raspberry Sherbet
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Raspberry Sherbet
1 teaspoon plain powdered gelatine
1 tablespoon cold water
1 cup granulated white sugar
2 cups water
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
2 cups crushed fresh raspberries
Soften the gelatine in the cold water for five minutes.
Make a syrup of the sugar and two cups of water. Simmer five
minutes. Pour the sugar syrup over the crushed raspberries. Add
the softened gelatine, and stir until dissolved.
Pass the raspberry mixture through a fine sieve. Discard seeds.
Puree mixture, adding lemon juice, lemon zest, and a large pinch
of salt. Pour mixture into a shallow metal freezing tray. With
freezer at its coldest setting, freeze until about an inch of the
mixture is frozen. Remove sherbet from freezer and whip. Return
to freezer. Later it is ready to serve.
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