Raspberry & rosemary sorbet

Raspberry & rosemary sorbet

Rosemary infuses this vivid pink sorbet with a subtle herb-garden fragrance in this recipe by Harriet Mansell.

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Gluten freeVeganVegetarian
  • Serves4
  • CourseDessert
  • Prepare10 mins
  • Cook5 mins
  • Total time15 mins
  • Plusfreezing

Ingredients

  • 200g caster sugar
  • 4 x 150g packs raspberries
  • 1 unwaxed lime, juice
  • ¾ x 20g pack rosemary, leaves picked

Method

  1. Put the sugar in a small pan with 115ml water, set over a low heat and heat until the sugar has dissolved (about 5 minutes).

  2. Meanwhile, blend the raspberries, lime juice and rosemary leaves in a food processor or high-speed blender until fairly smooth. Strain into a bowl, then mix with the sugar syrup. Transfer to a freezerproof container or loaf tin, seal (or cover) and freeze for 6 hours, stirring with a fork every hour or so.

  3. Put in a food processor and whizz until smooth, then return to the freezer for 30 minutes before serving. Alternatively, churn in an ice-cream maker according to appliance instructions.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,133kJ/ 267kcals

Fat

0.6g

Saturated Fat

0.2g

Carbohydrates

58g

Sugars

58g

Fibre

5.9g

Protein

1.3g

Salt

0g

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