Three ingredients, 10 minutes and a food processor are all you need to make this exquisite raspberry sorbet. It freezes soft so it’s always scoop-able, and it absolutely bursts with a sharp, fresh berry flavor.
Three ingredients, 10 minutes and a food processor are all you need to make this exquisite raspberry sorbet. It freezes soft so it’s always scoop-able, and it absolutely bursts with a sharp, fresh berry flavor.
This one is inspired by my favorite popsicle I had growing up, and to get to this final recipe I had some guidance from Donna Hay.
Water: Filtered, because it won’t be cooked so only use water you’d drink.
Sugar: Granulated sugar. See note below for reducing.
Lemon: Freshly squeezed, this will enhance the tart flavor of the berries.
Frozen raspberries: this is important, they *must* be frozen for them to blend. I suggest organic because those tend to be more flavorful because of the way they are grown. If you have a trader joes, I use two of the bags to get an exact 680g.
There are just two, very simple steps to make this raspberry sorbet:
That’s it…
Strawberries would work well here, I might add the juice of another lemon to bring out the tart in the berry.
You can by about ½ cup at most. The ice cream will be quite tart.
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just wanted to know if you could use honey in stead of sugar
possibly, i might reduce it to just 1 cup and i’d be careful with boiling as you won’t want it to get too thick
This was amazing! I was surprised at how good it was for the simplicity of the recipe. I used frozen strawberries instead of raspberries, and it turned out great. I was a little worried at how solid it seemed after freezing, but I let it sit at room temperature for 10 or 15 minutes and it was the perfect consistency for scooping. I’ll definitely be making this again.