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 scoopable, and it absolutely bursts with a sharp, fresh berry flavor.
Equipment
- food processor
Ingredients
- 177 g water filtered ¾ cups
- 300 g granulated sugar 1 ½ cups
- 680 g frozen raspberries preferably organic
- Juice of one lemon
Instructions
- 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.
Video
Notes
Forewarning: this is for raspberry lovers only! Raspberries make up most of the recipe, and the flavor is prominent and sharp.