Cider Raspberry Sorbet
This is a very easy sorbet to make. I used Katy cider from Thatchers. This is made from eating apples so naturally sweeter than some ciders. Just taste and adjust to your desired sweetness. Follow the churning instructions for your ice cream maker. If you do not have an ice cream maker, freeze in a shallow dish then mix thoroughly when almost frozen to break up the ice crystals.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
- 250 ml Katy Cider or other similar cider
- 20 gr caster sugar or to taste
- 200 gr raspberries fresh or frozen and defrosted
Mash up the raspberries and press them through a sieve to obtain the pulp and no pips.
Place the raspberry pulp in a bowl and add 20 gr caster sugar. Mix well
Add the Katy Cider and mix. Check taste. If it is still a little tart add a little more caster sugar. It should taste sweet as freezing will dull the sweetness
Following the instructions for your ice cream maker, churn the sorbet. Mine took about 15 minutes to freeze, yours may take longer.
Place in a box and seal and freeze straight away. Serve straight from the freezer as the mixture is soft and will melt easily.
Serve whenever you need a little refreshment!