Tesco Raspberry Sorbet

What is it?

Raspberry gains more than most fruits from having no dairy in it. Cream rounds off acidity, so a raspberry ice cream tastes softer and less like the fruit, where a sorbet leaves the sharpness intact. The pack calls it sweet and tart, which is the balance the whole category turns on. Seeds are the other variable: sieved out, the texture is smooth and the fruit reads cleaner, and most commercial sorbets sieve. Colour is the quiet advantage. Raspberry stains a sorbet deep pink without anything added, which is why it needs no help to look like the fruit it came from. Raspberry needs little help from sugar to taste of something, which is why a raspberry sorbet can sit closer to the fruit than most.