Sydney Times



Raspberry Sorbet


Daer Reader,

I love the way good basic recipes can be rejigged to suit different occasions and ingredients. I originally made a mango, lime and crème fraîche sorbet (more accurately called a sherbet, see FAQ on website for details); when I needed something to accompany a friend’s chocolate tart, I used the base recipe to create this raspberry version.

It’s also fun served in mini waffle cones to feed a crowd, and delicious with a wild raspberry eau de vie, like Massenez Framboise Sauvage.
Serves 8


  • 375g raspberries
  • ½ cup raspberry syrup (see below)
  • ¼ cup glucose syrup
  • 1 lime, zest finely grated, juiced
  • 200ml crème fraîche
I use Crawley’s raspberry syrup but you could use a simple sugar syrup made by dissolving sugar in an equal volume of water.


  1. Place raspberries, raspberry syrup, glucose and lime juice in a food processor or blender and puree until smooth.
  2. Pass through a fine sieve into a large bowl.
  3. Whisk in crème fraîche and lime zest and churn in an ice cream machine until frozen. Once churned, you may need to give it a stir to distribute the lime zest evenly as it tends to stick to the blades of the churn.
  4. Transfer to a container and place in the freezer for a few hours or overnight.
  5. Serve in mini waffle cones, alongside chocolate tart or on its own for a refreshing summer dessert.
Looking for more ice cream-based desserts? Try Affogato ~ Profiteroles with Chocolate Sauce ~ Spiced Orange Ice Cream Sandwiches.
My recipes are all indexed on Eat Your Books. Sign up for a free membership to this very handy recipe website, add Food-Wine-Travel to your virtual bookshelf and give the blog and recipes a star rating while you’re there.
For a print-friendly version of this recipe (and to check out more deliciously simple dishes) visit my Recipes page.
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Roberta Muir on ST

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