Raspberry Sorbet
Raspberry sorbet is a fantastic ice cream, always lots and lots of taste and color, and it is perfect for dessert, either alone, or for instance with brownies. In our household, raspberry sorbet is eaten as afternoon snack, dessert, evening-coffee-snack, so it never lasts long.
Luckily the ingredients for the ice cream are cheap. The supermarkets often have frozen veggie and fruits on sale for 4-5 bags for 50 kroner, so I always put some berries in the basket along with the frozen veggies i need anyways for other courses.
Raspberry Sorbet (about 2 liters):
500 g water
500 g sugar
Juice of 1 lemon
600 g raspberries (thawed, if you used frozen)
1-1.25 pasteurized eggwhites (fits with the small cans you buy)
If you plan on using an ice cream maker, please make sure your maker can deal with this amount of ice cream, otherwise I suggest to halve it.
Pour the water and the sugar in a pot, and bring it to boiling, and let it simmer for about 5 minutes. Leave it off the heat untill lukewarm, and pour in lemon juice and raspberries, and blitz it with a immersion blender.
If you don’ like raspberry seeds in your ice cream (or between your teeth), you can take the thawed raspberries and push them through a sieve before you use them. This gives the ice cream a much nicer texture, so I think its worth the extra effort.
When everything is mixed up, its time to cool it down, and then run it through the ice cream maker. While the ice cream maker is running, take the eggwhites and whip them till they get nice stiff peaks, and then when the ice cream maker is about done, scoop the whites into the chourning ice. This trick gives the sorbet a totally different texture with alot of air in it. Let the machine work for just a bit to mix in the eggwhites, and then scoop out the ice into a container, and freeze it for a few hours in the freezer, or untill it should be used. The ice cream lasts for a few weeks in the freezer.
If you (for some reason) does not own an ice cream maker, pour the unfrozen ice cream in a shallow container and put it in the freezer. Take it out every half hour, and stir it, untill the ice cream is beginning to become firmer. Then pour in the eggwhites, stir, and leave to freeze completely.
Remove from freezer 15 minutes before serving, enjoy!
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February 16th, 2009 at %I:%M %p
Fantastisk is,, klart en is der står øverst på listen over de is jeg elsker,,
jeg tilføjede 1,25 ekstra æggehvide,, for elsker luftige is, dette gjorde at den stort bare var at tage ud fra fryseren, og scoope løs,, og ind igen,, dette bevirker ingen risiko for krystal dannelse, når man skal vente på at den tøer op, og fryser den igen,,,
man kan gøre sig selv den tjeneste, hvis man ikke gider at presse de hindbær, igennem en si,,, så blend det hele, og si det gennem et klæde,,, den bliver stadig god,,, begge processer er prøvet, og forskel i smag og konsistens er meget lille
Summa sumarum
FANTASTISK IS,,
December 29th, 2009 at %I:%M %p
lyder lækkert… hvor lang tid tager det at lave den?
December 29th, 2009 at %I:%M %p
Har du en ismaskine tager den ca. 1 time at lave, incl tiden i ismaskinen. Derefter plejer jeg at fryse den nogle timer, for at hærde den yderligere, da jeg synes den er lidt tynd direkte fra ismaskinen.
Skal du bruge den til et arrangement, så ville jeg lave den aftenen før, eller om morgenen samme dag, og smide den i fryseren til den skulle bruges.
Har du _ikke_ en ismaskine, så lav den aftenen før, så du er sikker på at den når at fryse, og husk at røre godt i den, som beskrevet.
February 9th, 2010 at %I:%M %p
prøv og kom noget rød peber i hindbær sorbet det smager intet mindre end fantastisk og giver en helt utrolig smags oplevelse
February 9th, 2010 at %I:%M %p
@Daniel, det lyder rigtig spændene, det vil jeg prøve næste gang.