CHEF'S DELIGHT: No churn raspberry lime sorbet
Recipe by Rosie Morgan
Pink haired pastry chef
A WORD FROM THE CHEF
This sorbet is an absolute delight. It takes minimal effort for a punchy, beautifully colourful dessert. It also just has a few ingredients, needing only raspberries (fresh or frozen!), water, honey, lime juice and zest. You don’t need a fancy ice cream machine to make it, although I would recommend a food processor for the very best results. It’s a little on the sour side, so if you like super sweet desserts make sure to add a little extra honey. As this recipe contains honey, it is not vegan however you can substitute maple syrup or agave syrup to veganise it.
INGREDIENTS
400 grams fresh or frozen raspberries
100 grams honey
200 grams water
50 grams lime juice
Zest of one lime
Place all ingredients into a blender or food processor and blend together until smooth.
If you really don’t like the texture of the raspberry seeds, you can strain the mixture at this point.
Pour into a freezer safe container and place into the freezer overnight or for at least three hours.
Optional steps – for a smoother texture
For a smooth texture, you can remove the sorbet from the freezer and let thaw a little bit at room temperature for 10-15 minutes.
Cut up the sorbet into chunks and place into a food processor with the blade attachment.
Process on high speed for four to five minutes until the sorbet becomes smooth and thick.
Return the sorbet to the freezer safe container and freeze again for 45-60 minutes until frozen again.
Serve immediately. Any leftovers can be stored in a freezer safe airtight container for up to one month.
ABOUT THE CHEF
Rosie Morgan, who is a freelance food photographer, food stylist and recipe developer can be found on Instagram or Facebook @pinkhairedpastrychef
You can also contact her at: pinkhairedpastrychef@gmail.com
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