Sorbet Cardinale
By: 
 
This today rather uncommon flavour-combination of harmonious raspberries and sophisticatedly tart blackcurrants should not be missed by any lover of sorbets and frozen desserts!
Ingredients
  • 200 ml (4/5 cup) raspberries
  • 200 ml (4/5 cup) blackcurrants (or, possibly, good quality juice)
  • 400 ml (about 1¾ cup) sugar syrup (made up of equal parts water and sugar)
  • about 50 ml (about ¼ cup) extra sugar
  • juice of 1 lemon
  • (optional: 2 sheets of gelatin)
Instructions
  1. Mix the sugar syrup, using equal parts water and sugar. Whether you heat the syrup (classic method) or dissolve the sugar in cold water (quick method), I leave to you.
  2. Leave the sheets of gelatin to soak in cold water for at least about 10 minutes.
  3. Mix together the berries/berry juice, add the extra sugar and the lemon juice. The basic sorbet base is now ready!
If using gelatin:
  1. Take about ½ cup of this sorbet base and heat to about 40-50° C (104-122° F) in a saucepan. Add the still dripping wet sheets of gelatin and dissolve them (should be a matter of seconds).
  2. Mix the gelatin-infused part of the sorbet base with the rest of the base.
  3. Churn in your ice cream machine, or still-freeze using your freezer.
  4. Enjoy on the spot or put in a freezer-safe container, cover with plastic film and lid and store in the freezer until it is time to serve it.
Notes
Need advise on how to best still-freeze (making ice cream only using your freezer)? Check this link: http://www.icecreamnation.org/freezer-only-make/
Recipe by ICE CREAM NATION at https://www.icecreamnation.org/2014/07/sorbet-cardinale/