Raspberry & Lemon Sorbets Recipe

Make a simple syrup

Combine 150 g sugar and 120 ml water in a small saucepan. Heat gently, stirring, until the sugar dissolves. Bring to a simmer for 1 minute, then remove from heat and cool to room temperature.

Prepare raspberries

If using frozen raspberries, thaw slightly. Place raspberries, cooled simple syrup, 30 ml lemon juice and 1 tbsp lemon zest into a blender or food processor. Puree until very smooth.

Strain

Pass the puree through a fine-mesh sieve into a bowl, pressing with the back of a spoon to remove seeds. You should have about 450–500 ml of seedless purée.

Adjust texture

Stir in 1 tsp neutral oil (optional) to improve scoopability and reduce iciness. Chill the mixture in the refrigerator until it is thoroughly cold (at least 2 hours).

Churn

Process the chilled raspberry mixture in an ice cream machine according to the manufacturer's instructions until it reaches a soft-sorbet consistency (about 20–30 minutes). Transfer to a lidded container and freeze 2–4 hours to firm up before serving.

Make lemon syrup

In a saucepan combine 150 g sugar and 120 ml water. Warm gently, stirring until the sugar dissolves. Simmer for about 1 minute, then remove from heat and cool slightly.

Mix lemon base

Stir the cooled syrup into 200 ml freshly squeezed lemon juice, add 1 tbsp lemon zest and a pinch of salt. Taste and adjust: it should be bright and slightly sweeter than pure juice to allow for freezing.

Chill

Refrigerate the lemon mixture until thoroughly chilled (at least 1–2 hours).

Churn

Churn in an ice cream machine according to manufacturer's instructions until smooth and scoopable (about 15–25 minutes). Transfer to a container and freeze for 1–2 hours to firm up before serving.

Caramelize almonds (stovetop)

Place 75 g almonds, 15 g sugar and 10 ml water in a non-stick skillet over medium heat. Stir constantly as the sugar melts and coats the almonds, about 4–6 minutes. When the sugar liquefies and turns a pale amber and almonds are toasted, quickly spread them onto parchment to cool, separating as they set. While still warm, sprinkle 1/4 tsp salt and toss. Once cooled, roughly chop or leave whole depending on preference.

Prepare dry ingredients

Preheat oven to 175°C (350°F). Line a baking sheet with parchment. In a bowl whisk together 140 g all-purpose flour, 40 g ground almond, 1 tsp baking powder, 60 g fine sugar and 1/4 tsp salt until evenly combined.

Combine wet ingredients

In a separate bowl mix 60 ml extra virgin olive oil, 30 ml plant-based milk, 1/2 tsp vanilla extract and 1 tbsp finely grated orange zest until homogeneous.

Make biscuit dough and shape

Pour the wet mixture into the dry ingredients and fold until just combined — don’t overwork. The dough will be slightly soft. If too wet, add 1–2 tsp flour. Turn out onto a lightly floured surface, roll or pat to 5 mm thickness and cut into rounds or rectangles about 6–7 cm across. Place on prepared tray leaving a little space as they spread minimally.

Bake

Bake for 10–12 minutes or until the edges are lightly golden and the centers are set. Remove from oven and cool on the tray for 5 minutes, then transfer to a wire rack to cool completely. The biscuits will crisp as they cool.

Plate

Spoon or scoop alternating quenelles of raspberry and lemon sorbet into chilled bowls or onto plates (2–3 small scoops total per serving).

Add biscuit and almonds

Lean one orange & olive oil biscuit against the sorbet, sprinkle toasted almonds around and over the sorbet for crunch.

Garnish

Drizzle about 2–3 ml of extra virgin olive oil per serving over the sorbets and biscuit for a glossy finish and fruity savoury note. Scatter a little grated orange zest and optionally add a mint leaf.

Serve

Serve immediately so sorbets are scoopable. If made ahead, remove sorbet from freezer 5 minutes before serving to soften slightly for easier scooping.