Best 2 Sorbet De Fraises Et De Framboises Strawberry Raspberry Recipes

Indulge in a delightful frozen treat with this collection of three refreshing sorbet recipes: Strawberry Sorbet, Raspberry Sorbet, and Strawberry-Raspberry Swirl Sorbet. Made with fresh strawberries and raspberries, these sorbets are a perfect way to cool down on a hot summer day or enjoy a guilt-free sweet treat. With just a few simple ingredients and easy-to-follow instructions, you can create these delicious and vibrant sorbets in the comfort of your own home. Get ready to tantalize your taste buds with these frozen delights, perfect for any occasion and sure to satisfy your cravings for a refreshing and fruity dessert.

Let's cook with our recipes!

SORBET DE FRAISES ET DE FRAMBOISES - STRAWBERRY & RASPBERRY

Sorbet De Fraises Et De Framboises - Strawberry & Raspberry image

A refreshing light dessert, serve with light cookies. Originally from "French Cooking - Eileen Reece".

Provided by Derf2440

Categories Frozen Desserts

Time 5h10m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

1 lb strawberry
1 lb raspberries
7 ounces sugar
1/2 pint water (only if using fresh fruit, I use frozen berries, they don't need extra water, just don't drain them)
1 lemon, juice of

Steps:

Hull the fruit, save a dozen whole berries for garnish.
Liquidize or mash them and pass them through a fine sieve to remove pips.
Beat in the sugar until dissolved, add water (if using) and strained lemon juice and pour into a freezing container.
Freeze for 40 minutes.
Remove and beat with a "silver" or "wooden" spoon and freeze again for 4 hours.
Serve in tall glasses.
Garnish with whole berries.

MINI WILD STRAWBERRY TARTS - BARQUETTES DE FRAISES DES BOIS

Mini Wild Strawberry Tarts - Barquettes De Fraises Des Bois image

Spring in South West France is a gastronomic feast.....all our local markets are overflowing with luscious new vegetables and fruits. My favourites are the little "wild woodland" fraises des bois strawberries, which I am growing in my own garden this year. I thought I would share this pretty way of serving these deliciously sweet strawberries with you - I call them a flavour explosion of strawberry essence! If you cannot get fraises des bois, use seasonal and small strawberries instead. You can buy barquette tins quite easily in France, but if you can't find them locally, this recipe will work equally well with ordinary round tart tins, as I have used for the photo. Alternatively you could make one big tart. (Barquette tins are shaped like small gondola boats!)

Provided by French Tart

Categories Tarts

Time 30m

Yield 8-10 Tarts, 8-10 serving(s)

Number Of Ingredients 10

Ingredients

250 g plain flour
50 g caster sugar
175 g butter, chilled and cut into small pieces
1 large egg, beaten
1 kg wild strawberry
200 g creme fraiche
1 1/2 tablespoons icing sugar
1/2 teaspoon vanilla essence
2 tablespoons caster sugar
1 cup water (1 wineglass)

Steps:

First make your pastry. Place the flour and sugar in a food processor and whizz for thirty seconds. Turn the processor back on and add the chilled butter and finally the egg. If the pastry needs a little more liquid add a spot of water until the dough rolls cleanly round the bowl. Wrap your pastry in Clingfilm and chill for half an hour whilst you prepare the tartlet tins and strawberries.
Taste one of your strawberries to judge their sweetness. If they are sweet and luscious, as fraises des bois generally are, they will only need hulling, rinsing and a final dressing with the sugar syrup. If they're a little too tart, rinse them, lay them on a plate and sprinkle with caster sugar to give them a bit of a boost.
Pre-heat the oven to 200C/400F/Gas 6.
Butter your barquette or round tart tins, take the pastry out of the fridge and roll it out. Line each tin and prick the bottoms well. Bake in the oven for about fifteen to twenty minutes, but keep an eye on them, they may need pricking again. Leave to cool.
Make a simple sugar syrup by boiling two tablespoons of caster sugar with the water for two minutes or so. Allow to cool. Mix the icing sugar & vanilla essence with the crème fraiche and chill.
When you are ready to serve your barquettes/tarts, spread them with crème fraiche mixture; sit the strawberries on top and brush with the glaze.

Nutrition Facts : Calories 488.2, Fat 28.3, SaturatedFat 17.2, Cholesterol 107.4, Sodium 146.2, Carbohydrate 54.1, Fiber 3.5, Sugar 19.9, Protein 6.4

Tips:

For the best results, use ripe, fresh strawberries and raspberries.
If you don't have an ice cream maker, you can still make this sorbet. Pour the mixture into a shallow dish and freeze for 4-5 hours, stirring every 30 minutes.
To make a smoother sorbet, strain the mixture through a fine-mesh sieve before freezing.
You can also add other fruits to this sorbet, such as blueberries, blackberries, or peaches.
Serve the sorbet immediately, or store it in the freezer for up to 2 weeks.

Conclusion:

This strawberry raspberry sorbet is a delicious and refreshing treat that is perfect for summer. It is easy to make and can be enjoyed by people of all ages. With its vibrant color and sweet and tangy flavor, this sorbet is sure to be a hit at your next party or gathering.