Sorbet Recipe

Make simple syrup

Combine 2 cups water and 1 cup granulated sugar in a medium saucepan. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Reduce heat and simmer 2 minutes. Remove from heat and stir in 2 tablespoons glucose syrup, 2 tablespoons lemon juice, and 1 teaspoon fine sea salt. Cool to room temperature (about 20–30 minutes).

Chill syrup

Once room temperature, transfer syrup to a container and refrigerate until thoroughly chilled, at least 1 hour. Cold syrup gives the best texture when churned.

Prepare the fruit purée while the syrup cools. Place 4 cups raspberries in a blender or food processor and purée until smooth. Press the purée through a fine-mesh sieve into a bowl to remove seeds, using the back of a spoon to extract as much purée as possible (you should end up with about 2 to 3 cups of strained purée). If the fruit is less sweet, stir in up to 1 tablespoon powdered sugar to adjust sweetness. Refrigerate until cold.

When both the syrup and fruit purée are cold, combine them: mix the chilled syrup into the strained fruit purée, taste, and adjust acidity or sweetness with a little additional lemon juice or powdered sugar if needed. Chill the blended mix for 15–20 minutes more if necessary so it is very cold before churning.

Pour the cold fruit-syrup mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve sorbet consistency (typically 20–30 minutes).

Transfer sorbet into a shallow metal or plastic container, cover, and freeze at least 2 hours to firm up. For best texture, transfer to the freezer when sorbet is still slightly soft and press plastic wrap directly onto the surface to prevent ice crystals.

Preheat oven

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a medium bowl, whisk together 1 cup almond flour, 1/2 cup all-purpose flour, 3 tablespoons granulated sugar, and 1/4 teaspoon fine sea salt. Add 4 tablespoons cold diced unsalted butter and cut in with a pastry cutter or fingers until the mixture resembles coarse crumbs. Mix in 1 egg yolk and 1/2 teaspoon almond extract until a loose dough forms. If dough is too dry, add 1 teaspoon cold water.

Turn dough out onto a lightly floured surface and press into a disk about 1/2 inch thick. Roll slightly thinner if you prefer crispier cookie. Cut into small pieces or crumble by hand into small 1/4–1/2 inch bits. Place crumbles on prepared baking sheet spaced slightly apart.

Bake 10–12 minutes, rotating pan once, until edges are lightly golden. Remove and cool completely on a rack; cookies will crisp further as they cool. Once cool, pulse briefly in a food processor if you want finer crumbs, or leave as rustic crumbles.

When sorbet is firm, scoop portions into chilled bowls or glasses. Sprinkle 1–2 tablespoons of almond cookie crumble per serving over each scoop, and scatter a teaspoon of toasted sliced almonds on top for extra crunch.

Garnish with a fresh mint leaf and serve immediately. If making ahead, store sorbet covered in the freezer; add cookie crumble just before serving to keep it crisp.