Frozen raspberries make good sorbets, but less sugar is needed if the berries are already sweetened.

Serves 4-6 Makes 1 qt/1 liter
5 oz/140 g caster sugar, more if needed.
1 cup/250 ml water
1 lb/450 g fresh raspberries
2 tablespoons raspberry liqueur (framboise) or 1 tablespoon Kirsch or juice ½ lemon, more if needed
1 egg white
To decorate
225 g/8 oz fresh raspberries
4-6 sprigs of mint

1. In a saucepan heat the sugar with the water over a low heat until dissolved to a syrup, boil sugar syrup 3 minutes and let cool. Purée the raspberries in a blender or food processor and strain to remove the seeds: there should be 2 cups/500 ml purée. Stir sugar syrup into purée with the liqueur, Kirsch or lemon juice.

2. Chill the raspberry mixture in a bowl over ice and water or in the refrigerator until very cold. Taste it, adding sugar or more liqueur if needed. Freeze the mixture in the ice-cream machine or churn, churning constantly until slushy.

3. Whip the egg white until frothy, add to the cold sorbet and continue churning until firm. Cover and freeze. Raspberry sorbet can be kept for up to 2 weeks and should be frozen for at least 6 hours for the flavor to mellow. If frozen for more than 24 hours, move it to the refrigerator for an hour

4. To serve: shape the sorbet in ovals with 2 tablespoons or use an ice-cream scoop. Set 3 ovals, points inwards, on chilled individual plates. Pile fresh raspberries in the center, top with mint sprigs and serve at once.



Substitute 2 lb/900 g ripe peaches for raspberries and flavour with Kirsch. Prepare the sugar syrup, adding juice of 2 lemons. Scald and peel peaches and slice directly into syrup to prevent discoloration, then purée the sliced peaches and syrup in a food processor.


Substitute the flesh of a 3 lb/1.5 kg melon for raspberries. Flavor with Kirsch or lemon juice. Reduce sugar and water by half.


Substitute fresh strawberries for raspberries and flavor with Kirsch or lemon juice.