Raspberry sorbet in a fruit coupe

Raspberry sorbet in a fruit coupe

By
From
100 Best Cakes and Desserts
Serves
6
Photographer
Mark Roper

Raspberry is one of my favourite sorbet flavours, especially when raspberries are at their sweetest. I’ve suggested a range of fruits but use what’s best in season.

Ingredients

Quantity Ingredient
750g raspberries
330g sugar
2 oranges, juiced
1 1/2 lemons, juiced
1 large mango
3 passionfruit, pulped
200g blueberries
1 tablespoon caster sugar
whipped cream, to serve

Method

  1. Place a 2 litre mould in the freezer to chill for 1 hour.
  2. In a food processor, blend two-thirds of the raspberries to a purée with the sugar, orange juice and the juice of one lemon. Strain the purée, discarding the raspberry seeds.
  3. Pour the raspberry purée into an ice cream maker and churn until firm. Transfer the sorbet to the chilled mould and place in the freezer.
  4. Peel the mango, cut into cubes, and place in a bowl with the passionfruit pulp, blueberries, remaining raspberries, caster sugar and remaining lemon juice.
  5. Spoon a little of the fruit into six glasses or coupes and top with a scoop or two of raspberry sorbet. Serve the whipped cream separately or pipe it decoratively around the sorbet.
Tags:
sweet
SBS
100
Best
Cake
Dessert
gabriel
gate
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