Sorbet of raspberries
A recipe from 1885 for delicious sorbet
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.