Preparation time is 15minutes
Cook time is 5minutes
Total time is 20minutes
Serve is for 8 people
Difficulty level: 2 out of 4
5 Ingredients
Number of servings
8
- 50milliliter orange liqueur
- 750grams frozen raspberries, thawed
- 3/4 cup caster sugar
- 1/4 cup pistachio kernels, finely chopped
- prosecco, chilled (to serve)
Method
Step 1 of 3
Combine sugar and 3/4 cup of water in a small saucepan. Stir over medium heat until sugar dissolves and mixture comes to the boil. Remove from heat and cool. Pour into a jug and place in the fridge until required.
Step 2 of 3
Place raspberries into a food processor and process until smooth. Strain mixture through a fine sieve over a bowl, using the back of a spoon to extract as much liquid as possible. Discard seeds. Add chilled sugar syrup to raspberry purée and stir until combined. Pour mixture into a 7-cup capacity loaf pan. Cover and place in freezer for 3 hours or until firm.
Step 3 of 3
Remove sorbet from loaf pan and place into a food processor. Process until smooth. Add liqueur and process until combined. Return mixture to loaf pan, cover and refreeze for 3 hours or until firm. Serve scoops of sorbet in small bowls sprinkled with nuts or place small scoops into tall glasses and top up with chilled prosecco.
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