RASPBERRY SORBET
Make your own raspberry sorbet with just three ingredients. Perfect for hot summer days, or pairing with chocolate puds - and it's vegan too
Provided by Esther Clark
Categories Dessert, Treat
Time 25m
Yield Serves 8-10
Number Of Ingredients 3
Steps:
- Put the sugar and 270ml water in a saucepan over a low heat and stir until the sugar has dissolved. Raise the heat and simmer for 5 mins, or until the liquid has become a syrup. Set aside to cool.
- Put the raspberries and lemon juice in a food processor and blitz until smooth. Strain through a fine sieve into a bowl and discard the seeds. Combine with the sugar syrup, then pour into freezer-proof container.
- Freeze for 1 hr 30 mins, then whisk with a balloon whisk or a fork to break up any ice crystals that have formed and return to the freezer.
- Keep mixing the sorbet once an hour for 4 hrs to break up the ice crystals. Stop mixing when firm but scoopable. Will keep in the freezer for up to a month. Serve with extra raspberries, if you like.
Nutrition Facts : Calories 96 calories, Fat 0.1 grams fat, SaturatedFat 0.1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
CHOCOLATE RASPBERRY SORBET
I just recently found frozen raspberries in the local supermarket (such progress!), and this is now our new favorite dessert!
Provided by Mirj2338
Categories Frozen Desserts
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Push raspberries through fine metal sieve; set aside.
- In a medium saucepan, combine sugar, honey, and 2 cups water.
- Over medium heat, bring to a boil, stirring to dissolve sugar.
- Add cocoa; cook stirring constantly, 2 minutes.
- Remove from heat, whisk in chocolate and then the raspberry puree.
- Chill in freezer 30 minutes.
- Freeze in an ice cream freezer according to manufacturers directions.
MINI PANCAKES WITH RASPBERRY SORBET AND CHOCOLATE SAUCE
Steps:
- Special equipment: a 1-ounce ice cream or cookie scoop
- Preheat a griddle or large skillet over medium heat.
- In a small bowl, whisk together the pancake mix and water until just blended and slightly lumpy. Melt the butter on the griddle. For each pancake, add 1 tablespoon of batter to the griddle. Cook until golden brown, about 1 to 1 1/2 minutes on each side. Remove to a plate and allow the pancakes to cool completely.
- Add the chocolate chips and cream to a small bowl. Set the bowl over a small saucepan of barely simmering water. Stir until the chocolate melts and the mixture is smooth.
- To serve, put a pancake on a small serving plate. Top with a 1-ounce scoop of sorbet and put another pancake on top of the sorbet. Drizzle with the chocolate sauce and garnish with raspberries. Repeat with the remaining ingredients.
- Cook's Note: Instead of using a 1-ounce cookie scoop, you can make a 1-ounce portion with a tablespoon-size measuring spoon.
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- Bring 1 3/4 cup water to a boil in a large saucepan, add in sugar. Cook, stirring occasionally, until sugar dissolves.
- Pulse raspberries and and cooled syrup in blender until smooth. Pour into sieve. Using a rubber spatula, gently press down on the mixture until all liquid is removed and only seeds are left in sieve.
- Pour into ice cream maker and follow instructions for freezing. It takes about 25 minutes in my ice cream maker.
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