Sorbet Cardinale (raspberry-blackcurrant sorbet)

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5 Responses

  1. Berit says:

    Regarding the sugar syrup: When it says “equal parts” water and sugar, does that mean equal weight or equal volume? I.e., for 100 ml. of water, do I use 100 ml. or 100 g. of sugar?

    • Anders says:

      As long as you use caster sugar, weight and volume will (at least for the purposes of smaller batches) equal each other: thus, you can measure the water and the sugar by volume or by weight and both will yield the same result :).

      • Berit says:

        Thank you. Caster sugar is for some reason not available here i Denmark, so I was a bit confused.

  2. Berit says:

    I love this recipe and I’ve made it many times. So smooth and delicate! When I had used up all the raspberries and blackberries in my freezer, I tried making it with redcurrants. Not a bad idea at all – it turns the most delicious Barbie pink color and the taste is tart/sweet lovely!

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