Sorbet of raspberries

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This sorbet recipe is taken from Agnes B. Marshall’s “Book of Ices” first published in 1885.

Agnes was a pioneer of ice-cream making, inventing a hand-cranked machine that uses the same technology as today’s ice-cream makers.

In her view a sorbet needed a touch of alcohol – otherwise it was simply an “iced water”.

Agnes B Marshall, ice-cream pioneer

Pork Belly celebrated the anniversary of her birth on 24th August by recreating one of her classic fruit ices, with a few modern additions (and yes he did use a modern ice-cream-maker!)

Raspberry sorbet

Sorbet of raspberries

Agnes B Marshall
A recipe from 1885 for delicious sorbet
Prep Time 25 minutes
Total Time 25 minutes
Course Dessert
Cuisine English
Servings 4

Ingredients
  

  • 1 lb 450g raspberries
  • 3/4 cup 175g caster sugar
  • red food colouring
  • juice of 1 lemon
  • 2 1/2 cups 570ml water
  • 2 tablespoons of limoncello . Agnes recommends Curacao rum or brandy
  • A few extra raspberries tossed in caster sugar and a little more limoncello or other alcohol.

Instructions
 

  • Take the raspberries and add the caster sugar, red food colouring and the lemon juice and pass them through a “tammy”. (This is usually a muslin cloth, but we used a fine sieve.)
  • Add the water and partly freeze.
  • Then add the limoncello (or other alcohol of your choice).
  • Continue the freezing.
  • Serve in glass cups or glasses.with the fresh raspberries which have been tossed in sugar and limoncello.
Keyword foodhistory, icecream

Other recipes you may like:
Swiss Toffee
Devil’s food muffins
Cherry & kirsch ice-cream

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