Raspberry Hibiscus Sorbet

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6 Responses

  1. nice job, would you please share with us more recipe made with Gellan Gum please?

  2. Nicolai Langfeldt says:

    Are your raspberries seedless? When I make raspberry sorbet i either get a dense “peppering” of seeds that are visible in photos and a bit arduous to eat – or I have to sive them off which you didn’t seem to do here?

    • Anders says:

      Hi Nicolai,
      I would not say that my raspberries are seedless, but you make a good point since preferences can differ here: some people prefer their sorbets to be as smooth as possible, whereas others (like myself …) quite enjoy the inclusion of – for example – raspberry seeds. But that said, there might be strawberry variations with unpleasant amounts of seed too.

      One thing is clear: those who find raspberry seeds disturbing – or simply prefer their sorbets to be as smooth as possible – could well sieve them off!

  3. Nicolai Langfeldt says:

    With raspberries in season I’ve finally made this and it turned out lovely! Previously I’ve had problems with raspberry sorbets turning out too icy because I’ve been reluctant to add enough sugar I realize now. The hibiscus bitters probably helped balance the sweetness in this recipe.

    I have a sugar weight since this spring but I’ve been unable to use it because I also need a taller and narrower vessel than we have to put the base in to measure it.

    As for my previous comment about raspberry seeds: I first purre the raspberries, and then I sentrifuge them – the juice sticks quite hard to the seeds and other solids. Using a sieve will be somewhat time consuming.

    BTW, when I boil 2dl water and 2dl sugar I get about 3dl simple syrup, so I had to add some plain simple syrup to the hibiscus infused syrup to make up 3.5dl

    Thanks for your blog!

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