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Raspberry Sorbet

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Perthshire’s late fruit season this year means that our delicious raspberries are still widely available for the next week or so.  I’m making the most of our late berry season this year, holding on to every last summer offering before I have to get my head around the fact that Autumn is fast approaching.

I’ve never made sorbet before but it’s been on my list of dishes to try out and I was happy to discover how easy it was to make!  You don’t need any fancy equipment (no ice cream makers required) and it’s perfect for the vegans amongst us as it’s dairy free.

Serve this sorbet plain or with a little whipped cream for a bit of contrast.

Gill x 

Preparation Time:
20 minutes
Cooking Time:
5 hours
Serves: 6-8
Ingredients:
  • 500g raspberries
  • juice of 1 small lemon
  • 150g caster sugar
  • 250ml water

     

    METHOD

    1. Heat the water in a pan with the sugar and heat gently until the sugar dissolves and the mixture becomes slightly syrupy. Continue to boil for one minute then turn off the heat and add the lemon juice.  Allow the mixture to cool
    2. Mash the raspberries through a sieve into a bowl and then take the cooled syrup mixture and pour this over the remains of the pips in the sieve to extract as much of the juice as possible into the bowl.
    3. Pour the mixture into a shallow container and put in the freezer for 2 hours. After 2 hours take out the freezer and break up with a fork before returning to the freezer for another 2 hours.  Move the container to the fridge around half an hour before serving.

    NICKI'S TUPPENCEWORTH

    As a longtime banger of the local produce drum (I used to run Perth Farmers' Market back in my event girl days!) I am embarrassed to say that there are a few things I eat as an import in the winter months.  My love of fresh fruit and colourful veggies overtakes my conviction when I have existed on carrots, neeps and tatties for a few weeks. However, never. ever, ever do I eat a berry until the first wee Perthshire gem turns red!

    For me, there is just no point. Imported berries are bland, tasteless and nothing at all like their Scottish seasonal cousins. As soon as May appears I am all over the strawberries but its the rasps that transport me back to my youth. Sweet, juicy and plump with flavour, I am instantly sitting at the bottom of a Blairgowrie berry dreel trying to hide from the berry-picking foreman. 

    I can eat them straight out of the punnet, thick with ice-cream or my new favourite thanks to Graeme P from 63 Tay Street, smothered in honey with toasted almonds and whipped goats cheese. Gill's sorbet though, may just takeover with its fresh, sunny flavour I can almost feel the sun on my face and the loose change from a hard day's work jangling in pocket. 

    Please do try this out at home and leave your comments here to let us know how you served yours. You can also share your photographs and ideas with us. We'd love to see them. As always, tag them #PerthLoveFest and we'll scatter them around our own social media.  

    Nicki X

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