As summer approaches, refreshing desserts are popular. Easy to make, these sorbets come in different flavors by offering color schemes as varied as they are pretty to look at.
An adaptation of a iga.net recipe
60 ml (1/4 cup) sugar
500 ml (2 cups) fresh raspberries (or fruit of your choice)
125 ml (1/2 cup) orange juice
In a food processor, puree raspberries, sugar, and orange juice.
Transfer to a bowl. Cover with plastic wrap. Place in the freezer for 3 hours or until almost firm.
Puree the mixture in a food processor a second time and return to the freezer for 3 hours.
Remove from the freezer 20 minutes before serving. Serve a scoop or a quenelle and serve with small lavender shortbread cookies.
Variation: Raspberries can easily be replaced with strawberries, pear mangoes, or peaches. The quantities remain the same.
Un gros merci.