Raspberry Sherbet
4 servings
30 minutes
Raspberry sorbet is a refreshing treat with a delicate texture and vibrant berry flavor, hailing from sunny Italy. This dessert, popular since the Renaissance era, is characterized by its lightness and elegance. The combination of sweet raspberries, tart lemon juice, and the depth of crème de cassis liqueur creates a rich and complex flavor. The subtle acidity balancing the sweetness makes the sorbet an ideal conclusion to a meal. It is easy to prepare: sweet syrup is mixed with raspberry puree and then chilled, gradually transforming into an airy frozen mass. It is perfect for summer heat, either as a standalone treat or as an accompaniment to desserts. Serving it in a glass with a sprig of mint or a handful of fresh berries adds special charm. Raspberry sorbet is a piece of Italian sunshine in every spoonful.
1
In a saucepan, mix sugar and water, bring to a boil, and cook for 2 minutes, stirring. Remove from heat and add liqueur and lemon juice. Cool down.
- Sugar: 1.8 glass
- Water: 0.8 glass
- Cream de Cassis: 1.5 tablespoon
- Lemon juice: 3 tablespoons
2
Meanwhile, blend the raspberries into a puree. Strain through a sieve and mix with the syrup.
- Raspberry: 1 kg
3
Transfer to an ice cream maker or container and freeze for a few hours, stirring every 45 minutes.