Raspberries – rose sorbet with lychee granité

Sorbet & ice-cream recipe
Pierre Lingelser

Pierre Lingelser

Pastry Chef
Pastry Chef since 1996 at Hôtel Traube Tonbach and its gastronomic restaurant “Schwarzwaldstube” in Germany (3 Macaroons at Michelin Guide), he is also the author of “Feines aus meiner Patisserie“. He...
  1. Rose and raspberry sorbet

    Ingredients

    • Frozen fruit purée 100% : Raspberry - 750g
    • Rose syrup - 190g

    Thoroughly mix together the ingredients Bring to 28% brix. Freeze in the ice cream maker, or place in PacoJet containers and leave to freeze. Place rapidly in the PacoJet.

    In this step

  2. Lychee granité

    Ingredients

    • Frozen fruit purée, sugar added : Lychee - As required

    Scrap with a fork

    In this step

Download this recipe

Download Download