Ingredients
Raspberry sorbet
raspberry puree
300g
10.50oz
1.20cup
20tbsp
water
450g
15.21fl oz
sugar
199g
6.97oz
0.80cup
13.33tbsp
trimolin
50g
1.75oz
3.35tbsp
corn starch
10g
0.35oz
0.67tbsp
lemon juice
1Tbs
Method
What's your favorite summer dessert?
It's getting hot, and you want something cool and tasty? Therefore, today we are here with a summer recipe for a refreshing raspberry sorbet that will save you from the heat.
Cooking
Heat the water (400 g | 14.10), the sugar and the trimolin in a saucepan. Mix 50 g (1.75 oz) of water with the starch. Pour the starch into the syrup in a thin stream, stirring constantly. Brew the mixture.
It should resemble jelly in texture. Add the raspberry puree and the lemon juice to the resulting jelly, and whisk.
Cool the mixture in the fridge until it cools completely. Transfer to an ice cream maker and freeze for 40 to 50 minutes. Place the soft sorbet in a container and put it in the freezer.
