Raspberry-orange sorbet
© danishthings.com
Servings
918 – If the sorbet is part of a dessert with more elements
Servings
918 – If the sorbet is part of a dessert with more elements
Ingredients
Syrup:
  • 5.5dl water
  • 550g sugar
  • 110grams liquid glucose
Sorbet with raspberry-orange
  • 900g raspberries– fresh or frozen – I use Frigodan Raspberry Cubes
  • 9dl syrup
  • 3dl orange juice or clementine juice
  • 3tablespoons egg white – pasteurisedoptional
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.