Sorbets are called cold desserts, prepared from fruit juices, syrups or purees. Sometimes for the preparation of sorbet, instead of fruit filler (or together with it) different wines are used, both "quiet" and sparkling. The sorbate can be frozen to a semi-solid or solid state. In the first case, it is served as a drink, in the second - as a dessert - in kremankah.
Delicious, juicy, refreshing sorbet can be made from raspberries, the recipe is easy to prepare, and the result will definitely please your home and guests, especially children on hot days. Of course, it is better to use fresh berries, but not frozen, but the last option is not bad.
How to cook a raspberry sorbet?
Ingredients:
- berries of raspberry without peduncles - about 500 g;
- sugar-0, 5 cups;
- cream dairy natural fatty - 0,5-1 cup;
- leaves of mint or lemon balm.
Preparation
In the ladle we pour a glass of water and fill the sugar, bring it to a boil. Boil on low heat, stirring constantly, until the volume decreases by a third. Let's cool it.
We rub raspberries in a blender together with sugar syrup. The resulting mixture is wiped through a sieve to separate the bones. We spread the fruit mass in a tray or other container for freezing with a lid. Freeze sorbet from 4 to 24 hours (depending on what state we want to get at the output). In the process of freezing several times through approximately equal intervals of time, beat the sorbet with a whisk or a fork.
We serve with whipped cream, decorated with a few whole raspberries and mint leaves or lemon balm.
Raspberry sorbet with champagne
Ingredients:
- raspberry without peduncles - 400 g;
- powdered sugar - 100-150 g;
- juice of lemon or lime - 1 tbsp. a spoon;
- Champagne or any sparkling wine - 150 ml.
Preparation
Raspberry falls asleep in the working bowl of the blender along with the sugar powder and bring to the state of mashed potatoes. Add wine, lemon juice or lime juice for a smell and mix. If you want to remove bones,
The resulting mass is poured into a container with a lid and placed in the freezer compartment for 4-8 hours. During the freezing process, mix several times and whip the sorbet lightly at equal intervals. In what form to serve, semi-liquid or almost solid, - decide for yourself, determining the degree of frost of sorbet. To this dessert, regardless of the state, you can also add whipped cream (together or separately). If you serve as a drink, you can decorate a glass of lime or lime and a leaf of lemon balm or mint.