Raspberry sorbet

Raspberry brings a very clear combination of aroma, acidity and colour to a sorbet. In this recipe the fruit is used in a high proportion and supported by a small amount of lemon, added both as juice and zest.

The formulation is intentionally built to keep the raspberry at the centre. Water and the dry ingredients create the required frozen structure, while inulin contributes solids and body without adding another dominant flavour. A combination of sucrose and dextrose allows sweetness and texture to be adjusted independently rather than relying on a single sugar.

The raspberries do not need to be cooked. Fruit, water and lemon are blended together before the dry ingredients are incorporated, and the mixture can rest briefly before churning. This approach suits a fruit with such a distinctive profile: the goal is not to add complexity for its own sake, but to preserve freshness, acidity and a clearly recognisable raspberry flavour.