Raspberry Sorbet from The Great Ice Cream Book by Jon Croft
Dissolve the sugar in the water and boil for 3-4 minutes. Heat the redcurrants gently until the juices run out. Squash with a wooden spoon. Remove from heat and add the orange and lemon juice....
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Cooking tools:
- Blender
- Fine-mesh sieve
- Ladle
- Saucepan
- Stove
- Wooden spoon
- Refrigerator
Ingredients
- 5 fl.oz. (150 ml.) water
- 8 oz. (225 g.) granulated sugar
- juice 1 large orange
- juice 1 large lemon
- 8 oz. (225 g.) redcurrants
- 2 lb. (scant kilo) raspberries
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