Raspberry Sherbet
Our backyard is invaded by raspberries. Someone offered us a couple of plants ago and, since then, trying to plant anything else has been a waste of time. In fact, I would like to add yellow rasberries - which are said to be sweeter - but I'm afraid to mess around with the genetic codes of respective species.
Two weeks ago, I picked up the first (and probably last) worthy harvest of the year. There wasn't enough to make jam, so I made this sherbet instead. The recipe comes from Ice cream and Iced Desserts and will make 900 ml - 1 1/2 pints - 3 3/4cups - six servings.
1. Put the sugar and water in a small saucepan and bring to the boil, stirring until the sugar has dissolved. Pour into a jug and cool.
2. Put 350g - 12oz - 2 1/2 cups ofthe raspberries in a food processor orblender. Process to a purée, then press through a sieve placed over a large bowl to remove the seeds. Stir in the sugar syrup into the raspberry purée and chill the mixture until it's very cold.
3. Add the fromage frais to the purée and whisk until smooth.
4. By hand: Pour the mixture into a plastic tub or similar freezerproof container and freeze for 4 hours, beatingonce with a fork, electric whisk or in a food processor to breakup the ice crystals. After this time, beat it again.
Using an ice cream maker: Churn the mixture until it is thick but too soft to scoop. Scrape into a freezerproof container.
5. Crush theremaining raspberries betweenyour fingers and add them to the partially frozen ice cream. Mix lightly then freeze for 2-3 hours until firm. Scoop the ice cream into dishes and serve with extra raspberries.
This sherbet is very refreshing. I didn't bother looking for fat free fromage frais and used the regular kind. The sugar syrup cuts through the acidity of the fruit without numbing the flavor. I also leaved out the extra crushed fruit because I find raspberry pits very irritating. If you would like a sharper taste, I'd recommend you to add the syrup to taste - but remember: frozen ice cream will always taste less sweet than the base is. Enjoy!
Two weeks ago, I picked up the first (and probably last) worthy harvest of the year. There wasn't enough to make jam, so I made this sherbet instead. The recipe comes from Ice cream and Iced Desserts and will make 900 ml - 1 1/2 pints - 3 3/4cups - six servings.
- 175g - 6oz - 3/4 cup caster sugar
- 150ml - 1/4 pint - 2/3 cup water
- 500g - 17 fl oz - generous 2 cups fat free fromage frais
1. Put the sugar and water in a small saucepan and bring to the boil, stirring until the sugar has dissolved. Pour into a jug and cool.
2. Put 350g - 12oz - 2 1/2 cups ofthe raspberries in a food processor orblender. Process to a purée, then press through a sieve placed over a large bowl to remove the seeds. Stir in the sugar syrup into the raspberry purée and chill the mixture until it's very cold.
3. Add the fromage frais to the purée and whisk until smooth.
4. By hand: Pour the mixture into a plastic tub or similar freezerproof container and freeze for 4 hours, beatingonce with a fork, electric whisk or in a food processor to breakup the ice crystals. After this time, beat it again.
Using an ice cream maker: Churn the mixture until it is thick but too soft to scoop. Scrape into a freezerproof container.
5. Crush theremaining raspberries betweenyour fingers and add them to the partially frozen ice cream. Mix lightly then freeze for 2-3 hours until firm. Scoop the ice cream into dishes and serve with extra raspberries.
This sherbet is very refreshing. I didn't bother looking for fat free fromage frais and used the regular kind. The sugar syrup cuts through the acidity of the fruit without numbing the flavor. I also leaved out the extra crushed fruit because I find raspberry pits very irritating. If you would like a sharper taste, I'd recommend you to add the syrup to taste - but remember: frozen ice cream will always taste less sweet than the base is. Enjoy!
posted by dumoria at 08:34
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