Chef’s Rosella and Raspberry Sorbet


500 g rosella
500 g raspberries
1ltr water
6 gm Xanthan gum
400 gm sugar
200gm corn glucose
Pinch of salt
20 gm gelatine
100 ml rosewater
60 ml Lemonchello



  1. Bring rosella flower, raspberry and water to the boil and simmer for 5 minutes.
  2. Blend together along with xanthan gum then pass through a very fine sieve.
  3. Soak Gelatine in ice cold water
  4. Transfer back to a pot and add sugar, glucose, salt, gelatine, boil and reduce to liquid is 1 ltr
  5.  Set aside liquid and allow to cool, when it has cooled to room temperature add the rosewater and Lemonchello
  6. Churn to sorbet in an ice cream churner.