Raspberry sorbet Recipe
French · Dessert · 15 min total
A refreshing and vibrant raspberry sorbet made with fresh or frozen berries, perfect for a light dessert on a warm day.
10
min prep
min prep
5
min cook
min cook
6
servings
servings
150
kcal/serving
kcal/serving
Ingredients
- 4 cups fresh or frozen raspberries
- 1 cup granulated sugar
- 1 cup water
- 2 tablespoons fresh lemon juice
Instructions
- In a medium saucepan, combine sugar and water. Bring to a boil over medium heat, stirring until sugar dissolves. Remove from heat and let cool to room temperature.
- Place raspberries in a blender or food processor. Add the cooled sugar syrup and lemon juice. Blend until smooth.
- Strain the mixture through a fine-mesh sieve into a bowl, pressing on solids to extract as much liquid as possible. Discard seeds.
- Cover and refrigerate until thoroughly chilled, at least 2 hours or overnight.
- Pour the chilled mixture into an ice cream maker and churn according to manufacturer's instructions until it reaches a soft-serve consistency.
- Transfer to an airtight container and freeze for at least 2 hours until firm. Let sit at room temperature for 5 minutes before scooping.
Tips
- For a smoother texture, strain the puree twice.
- If you don't have an ice cream maker, pour the mixture into a shallow dish and freeze, stirring every 30 minutes until firm.
- Store in an airtight container in the freezer for up to 2 weeks.
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