04 Jan Raspberry, Lime & Crème Fraîche Sherbet

Good basic recipes can be rejigged to suit different occasions and ingredients, writes Roberta Muir

I originally made a mango, lime and crème fraîche sorbet (more accurately called a sherbet); when I needed something to accompany a friend’s chocolate tart, I used the base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. Serves 8

Ingredients

375g raspberries
1⁄2cup raspberry syrup
1⁄4cup glucose syrup
1 lime, zest finely grated, juiced
200ml crème fraîche

Ice Cream machine required

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 I originally made a mango, lime and crème fraîche sorbet (more accurately called a sherbet); when I needed something to accompany a friend’s chocolate tart, I used the base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. Serves 8

Method

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. 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 just on its own for a refreshing summer dessert.

Sourced from Be Inspired Food Wine Travel with Roberta