Raspberry & Strawberry Sorbet {gluten free & dairy free} | The Pink Rose Bakery
Sweet Treats

Raspberry & Strawberry Sorbet

This sorbet is super simple to make. No ice cream machine required.

Raspberry & Strawberry Sorbet {gluten free & dairy free} | The Pink Rose Bakery

And it isn’t high maintenance either. You don’t need to take it out the freezer and churn it up with a fork twenty million zazillion times. Only a couple of times are needed and then it more or less looks after itself.

Of course, if you would like to put it in an ice cream machine, then go ahead, but it is not necessary. Not at all. Ice cream machine optional.

Raspberry & Strawberry Sorbet {gluten free & dairy free} | The Pink Rose Bakery

I kept it a little on the sharp side, because I seem to be going through a phase of not really liking anything that is overly sweet, but adding a bit more agave syrup will – obviously – sweeten it up a bit more. Your choice.

What I love about it is that it really tastes of the berries used to make it. Fundamentally it is just smooshed-up frozen berries.

Raspberry & Strawberry Sorbet {gluten free & dairy free} | The Pink Rose Bakery

It pairs really well with a scoop of frozen vanilla something – be it ice cream, fro-yo or coconut – and you could push the boat out and top with toasted pumpkin seeds or have a slice of this shortbread along side.

Raspberry & Strawberry Sorbet {gluten free & dairy free} | The Pink Rose Bakery

Has anyone else noticed that I have posted a lot of red things recently???? Am not done yet, either. More red things on the way. It must be the sunshine . . .

Raspberry & Strawberry Sorbet {gluten free & dairy free} | The Pink Rose Bakery

Raspberry & Strawberry Sorbet

Ingredients:

  • 225g raspberries
  • 250g strawberries, leaves and stalks removed
  • 1 tbsp vodka
  • 1 tbsp liquid glucose
  • 150ml water
  • 75 – 100ml agave syrup

Method:

  1. Put all the ingredients in a blender and blitz until smooth.
  2. Pour into a suitable container and freeze for a couple of hours.
  3. Remove from the freezer and either mix with a fork or put the sorbet back into the blender and blitz for a minute, to break up the ice crystals.
  4. Return the sorbet to the freezer for another couple of hours and then give it another mix / blitz. Leave to freeze completely.
  5. Allow to stand at room temperature for a couple of minutes before serving in order to make it easier to scoop.

© The Pink Rose Bakery 2015

 

Advertisements

12 thoughts on “Raspberry & Strawberry Sorbet”

  1. Yummmmm! My kind of icecream recipe. Easy. Super quick. Few ingredients. D’you think I could nuke the sem-frozen stuff with a stick blender? (Only it’s my favourite kitchen implement after the Kenwood Chef, and doesn’t need so much washing up…).

    Like

Leave a comment:

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s