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Raspberry-orange sorbet
© danishthings.com
Raspberry-orange sorbet
Servings
18 - If the sorbet is part of a dessert with more elements
Ingredients
Syrup:
  • 5.5 dl water
  • 550 g sugar
  • 110 grams liquid glucose
Sorbet with raspberry-orange
  • 900 g raspberries - fresh or frozen - I use Frigodan Raspberry Cubes
  • 9 dl syrup
  • 3 dl orange juice or clementine juice
  • 3 tablespoons egg white - pasteurised optional
Servings
18 - If the sorbet is part of a dessert with more elements
Ingredients
Syrup:
  • 5.5 dl water
  • 550 g sugar
  • 110 grams liquid glucose
Sorbet with raspberry-orange
  • 900 g raspberries - fresh or frozen - I use Frigodan Raspberry Cubes
  • 9 dl syrup
  • 3 dl orange juice or clementine juice
  • 3 tablespoons egg white - pasteurised optional
Raspberry-orange sorbet
Instructions
  1. Cook a syrup use the sugar, glucose and water.
  2. Blend the raspberries with the hot syrup.
  3. Pass the mass through a sieve, to remove the raspberry seeds - or use seedless Raspberry Cubes. If you use the seedless raspberries - mix them with the hot syrup to defrost them.
  4. Mix the orange juice into raspberry syrup mixture.
  5. Freeze the sorbet in an ice cream maker and add the stiffly beaten egg whites while freezing.
  6. Put in a silicone mould and freeze in the freezer.