Description
This recipe makes a refreshing raspberry sorbet. It is simple to prepare and perfect for a warm day.
Ingredients
Scale
- 12 ounces (about 340g) fresh or frozen raspberries
- 1/2 cup (100g) granulated sugar
- 1/2 cup (120ml) water
- 1 tablespoon (15ml) fresh lemon juice
Instructions
- Combine sugar and water in a small saucepan. Heat over medium heat, stirring until sugar dissolves. Let cool completely.
- If using fresh raspberries, wash them thoroughly. If using frozen raspberries, no need to thaw.
- In a blender or food processor, combine the raspberries, cooled sugar syrup, and lemon juice. Blend until smooth.
- Pour the mixture through a fine-mesh sieve into a bowl to remove seeds. Press down on the solids to extract as much liquid as possible.
- Cover the bowl and refrigerate the mixture for at least 2 hours, or until thoroughly chilled.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Transfer the sorbet to an airtight container and freeze for at least 4 hours, or until firm, before serving.
Notes
- For a richer flavor, you can add a splash of raspberry liqueur to the mixture before chilling.
- If you don’t have an ice cream maker, you can still make sorbet. Pour the chilled mixture into a shallow freezer-safe dish. Freeze for about 30 minutes, then remove and stir vigorously with a fork to break up ice crystals. Repeat this process every 30 minutes for 2-3 hours, or until the sorbet is firm and scoopable.
- Sorbet is best enjoyed within a week of making it.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Churning
- Cuisine: French
Nutrition
- Serving Size: 1/2 cup (about 110g)
- Calories: 120
- Sugar: 25g
- Sodium: 2mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 1g
- Cholesterol: 0mg
Keywords: raspberry, sorbet, dessert, frozen, fruit, refreshing, vegan, gluten-free