This is so easy, you can whip it up in no time at all. You don’t even need an ice cream maker (though I do, in fact, have one – more on that in future posts). Start with just two ingredients, and finish with a sophisticated sorbet that will be the admiration of your friends. If you decide to share, that is.
- 250g raspberries – the fresher the better
- 90ml grenadine
I did tell you there were only two ingredients. Ready for the method? It’s just as embarrassingly easy.
Put the raspberries in a blender. Blend. Add the grenadine. Blend. Have a quick taste – you can add more grenadine if you prefer a sweeter sorbet. I like to let the natural tart flavour of the raspberries have some space on the palate, it’s a bit more interesting than making it too sugary sweet.
Pour the mix into a tupperware and freeze for about three hours – if you choose a shallow and wide container the sorbet will freeze more quickly. Surrounding the tub with whatever else is in your freezer will also speed things along – pile the frozen peas and sweetcorn and whatever else you have in the freezer on and around it.
I’ve resorted to photos of my dirty dishes now…
You can, if you like, press the puree through a strainer to take out the pips before you freeze the sorbet. I left them in, partly for the sake of speed, but if you don’t have denture worries it can be nice to have a little extra texture. The colour of the sorbet is so vibrant – you can practically taste it with your eyes. You shouldn’t really try to do that, though.
Scoop out and serve in fancy glasses. If you have the inclination and resources, pour over a shot of raspberry or other fruity liqueur, and eat with whatever degree of care the alcohol percentage of the booze demands…
I would recommend a wee bit of booze over the top, if you’re the kind of person who likes a booze, or if not a chilled fruit cordial would probably do the trick. It makes for an elegant dessert that hasn’t cost you a great deal of time or money to make, but looks really pretty on the table. The flavours are powerful and sharp, and even without churning the texture is just the right amount of smooth. Seriously, though, the clour is the most amazing thing; so fresh and summery. Perhaps you even live somewhere where there is hot and sunny weather – this would be perfect to cool you down after lunch. The rest of us will make other excuses to eat it…
July 25th, 2012 at 5:55 PM
Beautiful color, and a perfect cooling dessert for these hot summer days!
July 25th, 2012 at 6:30 PM
Plus you don’t have to slave over a hot stove to make it
July 26th, 2012 at 4:45 AM
Very vibrant! What kind of ETOH would you suggest to drizzle over the top?
July 26th, 2012 at 9:35 PM
I’m not sure what ETOH means… But I can recommend a Chambord, or a Kirsch, if we’re talking an alcoholic treat!
July 27th, 2012 at 12:24 AM
Sorry ETOH is the formula for alcohol. Charmbord sounds lovely.
July 26th, 2012 at 10:24 AM
So just to ask, if you can make sorbets fine without an ice cream maker, what is the added benefit of the ice cream maker?
July 26th, 2012 at 9:36 PM
An ice cream maker will give you a smoother texture, especially for ice cream. I don’t mind my sorbet a little grainy but ice crystals in ice cream are very off-putting!
July 26th, 2012 at 3:23 PM
This sounds great. I might try using pomegranate molasses instead of grenadine, just because I have the one and not the other. I bet this would be amazing with Prosecco poured over it.
July 26th, 2012 at 9:36 PM
Yes and yes! Both of those sound like excellent variations.
July 27th, 2012 at 2:08 PM
Perfect. I’ve access to loads of fresh raspberries this month!
July 29th, 2012 at 12:14 PM
Ooh excellent
A great way to use them up.
July 29th, 2012 at 3:00 AM
BWAHAHAHA I actually knew the ETOH thing because of Scott! Score one for the robot.
This looks mighty tasty, and when you said “you can practically taste it with your eyes. I wouldn’t suggest doing that, though” it reminded me that I DID THAT LAST WEEK. Basically.
I was eating potato salad and thankfully had jabbed a potato onto the fork, when all of a sudden, I ran the fork into my eye. I don’t know what happened. My eye-hand coordination was completely busted for a few seconds, and I missed my mouth by a good 5 inches. If I hadn’t had that potato on there, I would have been in serious eye trouble. So anyway: what I’m saying is be sure to eat the sorbet with a spoon, not a fork. Which you probably will do anyway–I’m just saying.
xo Kisses from Alabama,
Katherine (and Scott), who WISH YOU LIVED HERE.
July 29th, 2012 at 12:07 PM
You crack me up so hard. You had a brain fart, that’s what happened there. Moral: never, ever hold a fork with no food on it. I also wish I lived there, though perhaps we could have holiday homes here to avoid the worst of the Alabama summer?
July 30th, 2012 at 7:49 AM
Your raspberry and grenadine sorbet looks so fresh.
I don’t mind eat this every day. LOL.
Thank you for sharing.
You can submit your raspberry and grenadine sorbet pics on my Food Photography site.
It is a food (and drink of course) photography site where members can submit all food (and drink of course (again) LOL ) pictures that make readers hungry.
Well, you know it’s fun to make others hungry (and thirsty)!
thanks
July 30th, 2012 at 1:21 PM
Thanks, I’ll take a look!
July 31st, 2012 at 5:57 AM
you’re welcome