Raspberry Chambord Sorbet Food

RASPBERRY SORBET

Steps:

• Put the sugar and 270ml water in a saucepan over a low heat and stir until the sugar has dissolved. Raise the heat and simmer for 5 mins, or until the liquid has become a syrup. Set aside to cool.
• Put the raspberries and lemon juice in a food processor and blitz until smooth. Strain through a fine sieve into a bowl and discard the seeds. Combine with the sugar syrup, then pour into freezer-proof container.
• Freeze for 1 hr 30 mins, then whisk with a balloon whisk or a fork to break up any ice crystals that have formed and return to the freezer.
• Keep mixing the sorbet once an hour for 4 hrs to break up the ice crystals. Stop mixing when firm but scoopable. Will keep in the freezer for up to a month. Serve with extra raspberries, if you like.

RASPBERRY-CHAMBORD SORBET

Steps:

• In a saucepan, combine the sugar and water over high heat.
• Stir occasionally until the sugar is completely dissolved and the syrup is simmering, about 5 minutes.
• Remove from the heat. (You should have about 1/2 cup syrup.).
• In a mixing bowl, combine the warm syrup with the raspberry puree, Chambord and lemon juice. Stir well to combine and then let mixture cool to room temperature.
• For faster freezing, transfer the mixture to the refrigerator to chill there first.
• Freeze the mixture in an ice-cream maker, following the manufacturer's instructions.
• When ready to serve, place the sorbet in a pretty dessert cup, parfait glasses, or even champagne flutes; with macadamia nut cookies, and a sprig of mint.
• Voila!

PEACH AND RASPBERRY SORBET

Steps:

• Slice the peaches and lay single layer on a cookie sheet covered with parchment or plastic wrap.
• Place the raspberries separate from the peaches on the same cookie sheet. Freeze 3 hours or overnight.
• Remove from freezer and let sit for 10 minutes.
• Using a small amount of the peaches at a time (maybe 6 or 7 slices) drop them in a food processor fitted with a sharp blade and process. You will need to stop it occasionally and scrape it down, be patient, until it reaches sorbet consistency.
• For each batch add a bit of sugar to taste (I usually use about 1 tbsp, depends on how ripe the peaches are).
• As you finish each batch, place it into a bowl and put in the freezer (mix each batch into the subsequent batch.).
• When you are done processing the peaches, pour all the raspberries into the processor and 2 tbsp sugar, process as above.
• Dump the raspberries on top of the peach sorbet and fold in with a spatula.
• Drizzle with a little chambord or limoncello if desired.