Raspberry Sorbet
Kastbergs Raspberry Sorbet has a creamy texture and an intense flavor.
Some know raspberries as nature's own candy, with a sweet and fresh flavor profile that gives the berry many uses beyond the dessert kitchen. This small red berry, with its elongated droplet-shaped structure, grows wild in Europe, including Denmark. Each berry contains about 100 tiny seeds, which we remove during our production process using our sorting machine after thawing. Many enjoy our vegan Raspberry Sorbet in an ice cream cone by the beach, perhaps paired with a scoop of chocolate ice cream. This flavor combination is also well-known in the dessert kitchen, where the berry's sweet-sour profile complements chocolate or mousse, creating a balanced dessert. Kastbergs Raspbe
Good for dessert
Good for ice cream cones
Good for quenelle
Best at approx. -16°C
Handmade
Vegan
Plenty of Raspberries
How We Make Raspberry Sorbet
Raspberries grow wild throughout most of Europe and have been part of our diet for hundreds of years. Perhaps because they are a delicious fruit that can be both sour and sweet, depending on how ripe they were when harvested.
Naturally, we use real raspberries, which we receive frozen, and as with several of our other sorbets, we always thaw 10 kg of raspberries in a 20-liter bucket, with a layer of sugar on top to ensure the berries have the right sweetness. Once the raspberries have thawed, we blend them before sorting out the seeds to create the smoothest, creamiest raspberry sorbet. After preparing the mixture, our dosing machine fills 25 liters of the blend into our machines. The ice cream machines are cylindrical and cooled down to -35°C, which causes the mixture to freeze onto the cylinder. Inside, a rake with three arms and blades scrapes the frozen ice off the cylinder, which is then kneaded into the creamy mass we know and love.
Kastbergs vegan Raspberry Sorbet strikes the right balance of tartness and sweetness, making it perfect for a cone or as a dessert paired with, for example, a chocolate cake like Tarte au Chocolat or Gateau Marcel.
You can also follow the example in the image to the right. Michelin-starred Restaurant Coast has created a dessert with festive passionfruit mousse balloons served with Raspberry Sorbet. A beautiful and creative dessert that is as delicious as it looks. For more inspiration on how to use this variant in desserts, check out the delicious Frangipane with fresh raspberries and raspberry sorbet.
