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.
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…