Raspberry Sorbet with White Chocolate

A luxurious combination of raspberries and chocolate.


  • 500 g fresh or frozen raspberries
  • 150 ml raspberry cordial (not the low-sugar variety)
  • 175 g white chocolate


  1. Put the raspberries in a blender and whiz, while slowly pouring in the cordial, until smooth.
  2. Spoon the mixture into a freezer-proof container and freeze until firm.
  3. Melt the chocolate in a bowl over boiling water (making sure that the water doesn't touch the bottom of the bowl).
  4. Pour on to a flat surface and leave to set.
  5. Drag a potato peeler along the top to form 'curls', put these on a plate covered with baking parchment, and chill.
  6. Transfer the sorbet to the fridge 15 minutes before serving.
  7. Serve in scoops (in glasses or bowls) with the curls of white chocolate on top.


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