Saturday 2 August 2014
Anne-Marie Minhall says, "I adore eating a light and fruity sorbet at the end of a meal, particularly during the summer, when it not only refreshes your palate but also helps to cool you down as well. It's probably best to make it in an ice cream maker but, if you don't have one, worry not; see how to make it without below. Home-grown raspberries are bang in season this month and, in my humble view, are the best on the planet."
Ingredients (serves two)
150g caster or icing sugar
1 tablespoon lemon juice
Mint leaves for decoration
Pop the sugar and water into a pan and heat gently until all the sugar has dissolved. Once the sugar syrup has come to the boil, remove and let it cool down.
Next, the raspberries and the lemon juice should be added to your syrup before being blended to a puree in a food processor.
You'll then need to pass the fruity mixture through a fine sieve before transferring to an ice cream maker and churn according to the instructions for your machine.
Keep the finished sorbet in the freezer and remove about ten minutes before you want to serve it.
If you don't have an ice cream maker, pop the mixture into a plastic container and put it into the freezer. You'll then need to mix it regularly with a fork as it freezes. Alternatively, once it's completely frozen, give it a blast in your food processor before serving.
Serve in scoops and decorate with mint leaves.