I’m still on my ice cream spree, as long as the inspiration is coming, I’ll take it.
yield around 1 liter of sorbet
Ingredients:
- 900g raspberries
- 6 green cardamom pods
- 250ml acacia flower syrup (or any other lightly flavored syrup, mostly used for sweetening)
yeah, I know 900g of raspberries is an awkward number since they usually come in 1kg trays. BUT some berries are bound to be mushy or spoiled, and if you have snackers in your house like I do, you’ll need to “sacrifice” around 100g just to keep the peace.
- Prepare the raspberries and cardamom:
- Crush the seeds from 3 of the 6 cardamom pods into a fine powder.
- Combine the raspberries and both the powdered and whole cardamom pods in a pot.
- Cook the mixture:
- Simmer over low to medium heat for about 25 minutes, stirring occasionally, until the raspberries are softened and the flavors meld.
- Strain the mixture:
- Remove from heat. Pass the mixture through a fine-mesh food mill to filter out the seeds and cardamom pods. Allow the strained liquid to cool completely.
- Add the syrup:
- Once cool, stir in the acacia syrup (or your chosen substitute).
- Churn the sorbet:
- Pour the mixture into your ice cream maker and churn for approximately 1 hour.
