I love sorbets but have never been brave enough to make one before - my dad had told me I needed to stir it every 30 minutes until it had set and thought egg whites were involved. Well, the former is true, though it's more like every hour at the beginning, and the latter is not true in the case of this recipe. I took the plunge and made raspberry sorbet to end an Italian themed dinner party. It was the perfect finale: light, refreshing and yet full of flavour. The second sorbet I made was a week later as I spotted some blood oranges at the grocers and thought it might be nice to make something with them as they were in season. Finally, my third sorbet was made the other night, once again with blood oranges, when my neighbours here in France (salut!) came over for a thai meal.
It's a terribly easy recipe and can be adapted to lots of different fruits as suits your tastes. I will give the instructions for blood orange or lemon sorbet and for raspberry sorbet but you could change it to strawberry, blackcurrant or pretty much anything. If it's berries don't forget to add a little lemon juice to counteract the sweetness and that berries will take longer to make as they have to be blitzed and then strained, whereas once the citrus fruits have been tested and juiced they can be tipped straight into the sugar syrup.
