Sorbet Cardinale
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!
  • 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)
  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.
Need advise on how to best still-freeze (making ice cream only using your freezer)? Check this link: