Raspberry Sorbet
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.
Ingredients to make Raspberry Sorbet
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.
How to make Raspberry Sorbet
There are just two, very simple steps to make this raspberry sorbet:
- Make a simple syrup by cooking water and sugar together
- Blend everything in a food processor
That’s it…
Can I use a different berry?
Strawberries would work well here, I might add the juice of another lemon to bring out the tart in the berry.
Can I reduce the sugar?
You can by about ½ cup at most. The ice cream will be quite tart.
Recipe for Raspberry Sorbet
Raspberry Sorbet
Ingredients
- 177 g water filtered ¾ cups
- 300 g granulated sugar 1 ½ cups
- 680 g frozen raspberries preferably organic
- Juice of one lemon
Method
- In a small saucepan add the water and sugar, stir and cook over medium low heat until the sugar has dissolved. Let it cook for a few more minutes then remove from heat.
- Allow the syrup to chill fully before proceeding (to speed things up you can place it in a heatproof container and in the fridge or freezer).
- Set your ice cream container in the freezer to chill it.
- Add the raspberries, lemon juice and cooled syrup to a food processor. Blend on high until completely smooth. Pour into the prepared, cooled container.
- Cover with plastic wrap and freeze overnight.
Notes
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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.