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Raspberry-Banana Sorbet Recipe

*For the sugar syrup:
  • 250 g granulated sugar
  • 250 ml [1 cup] water
  • 250 g raspberries
  • 1 very ripe banana
  • juice of half a lemon
  • 350 ml [1 1/3 cups + 2 Tbsp] syrup
  • 1 egg white
Raspberry-Banana Sorbet Recipe


For the sugar syrup:
  1. Place the sugar and water in a saucepan. Stir to dissolve the sugar.
  2. Bring to boil then cool completely.

For the sorbet:
  1. Puree the banana, raspberries, lemon juice, and syrup in a food processor or blender.
  2. Pass through a sieve to remove the pips.
  3. Beat the egg white to soft peaks then fold into the fruit mixture.
  4. Put the mixture in a bowl (if it is not yet in one) and then put it in the freezer.
  5. Freeze for one hour.
  6. Remove from freezer and you should see a rim of soft, frozen sorbet around the edge.
  7. Whisk it back into the middle using a hand whisk or a fork.
  8. Freeze it again this time for 2 hours.
  9. Beat the sorbet again.
  10. Freeze for the third time for 1 hour.
  11. Beat it for the last time and transfer it to a tub or container for the final freezing.
  12. If you freeze it completely, let it stay in the fridge for about 15 to 20 minutes before serving it.

Source: English Patis
Raspberry-Banana Sorbet Recipe Raspberry-Banana Sorbet Recipe Reviewed by kuji hara on 3:18 AM Rating: 5

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