Enjoy this fresh dessert recipe!
INGREDIENTS
• 4 cups Frozen raspberries
• 1½ cups Cane sugar
• 1¼ cups Water
• 2 tsp Orange extract
• ¾ cup Rock salt (if you don’t have an ice-cream maker)
METHOD (with an ice cream maker)
• Let the berries rest in the fridge overnight, and then purée them until smooth
• Make a simple syrup with the sugar and water by placing the water in a pot and adding the sugar, boil just until the sugar dissolves
• Add the syrup and orange extract to the berry purée, mix until smooth
• Let cool in the fridge for at least an hour
• Using an ice cream machine, churn until smooth
METHOD (without an ice cream maker)
• Let the berries rest in the fridge overnight, and then purée them until smooth
• Make a simple syrup with the sugar and water by placing the water in a pot and adding the sugar, boil just until the sugar dissolves
• Add the syrup and orange extract to the berry purée, mix until smooth
• Let cool in the fridge for at least an hour
• Fill a large bowl about halfway with ice, stir in ¾ cup rock salt
• Nestle a smaller bowl in the ice then fill with the sorbet mix
• Use a hand mixer to beat the mix for 10 minutes (you may find it helpful to half cover the bowl with a towel to prevent splattering)
• The mix should get very cold to the touch, although it should not start transforming into actual ice cream
• If you don’t have a hand mixer, you can use a whisk, but you will need to whisk for at least 15 minutes
• After you have aerated and chilled the mix for about 10 minutes, cover with a towel and place the entire set of nested bowls back in the freeze for 45 minutes
• Remove the bowls from the freezer, draw a spoon across the top of the ice cream mix (it should be the consistency of loose pudding)
• Mix again with the hand mixer for 5 minutes
• At this point, the mixture should be the texture of soft serve ice cream
• Freeze the small bowl for 2 more hours and the sorbet will be ready
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