Raspberry Sorbet
This Raspberry Sorbet is a refreshing and easy-to-make dessert that captures the vibrant taste of fresh raspberries. Made with just a few ingredients, it’s a perfect treat for hot days or as a light dessert after a meal. The tangy-sweet flavors, smooth texture, and bright color will surely impress anyone who tries it.
Equipment
- Blender/Food Processor – 1 (for pureeing the raspberries)
- Fine Mesh Strainer – 1 (optional, for straining seeds)
- Small Saucepan – 1 (for making the simple syrup)
- Ice Cream Maker – 1 (optional, for churning)
- Shallow Freezer-Safe Container – 1 (if not using an ice cream maker)
Ingredients
- 4 cups about 600g Fresh raspberries (or frozen raspberries, thawed)
- 1 cup 200g Granulated sugar
- 1/2 cup 120ml Water
- 2 tablespoons 30ml Fresh lemon juice (optional)
- Pinch of Salt
Instructions
Step 1: Prepare the Raspberry Puree
- Place the raspberries in a blender or food processor. Blend until smooth. For an extra-smooth sorbet, you can strain the puree through a fine mesh sieve to remove the seeds, though this step is optional.
Step 2: Make the Simple Syrup
- In a small saucepan, combine the sugar and water. Heat over medium heat, stirring occasionally until the sugar dissolves completely. Remove from heat and let it cool to room temperature.
Step 3: Combine the Mixtures
- Once the syrup has cooled, pour it into the raspberry puree. Add lemon juice and a pinch of salt. Stir well to combine all ingredients.
Step 4: Freeze the Sorbet
- If using an ice cream maker, pour the mixture into the machine and churn according to the manufacturer's instructions (approximately 20-30 minutes).If you don’t have an ice cream maker, pour the mixture into a shallow container, place it in the freezer, and stir every 30 minutes to break up any ice crystals until the sorbet reaches a smooth, scoopable consistency.
Step 5: Serve or Store
- Once the sorbet has reached a smooth, scoopable texture, it’s ready to serve! If you're not serving immediately, transfer it to an airtight container and store in the freezer for up to 2 weeks.
Notes
- Sugar Adjustment: Depending on the ripeness of your raspberries, you may need to adjust the amount of sugar. Taste the mixture before freezing and add more sugar if desired.
- Use Frozen Raspberries: If fresh raspberries are unavailable, you can use frozen raspberries. Just make sure they are thawed and drained before blending.
- Texture Tip: For the best texture, use an ice cream maker to churn the sorbet, but freezing and stirring regularly also works well.
- Serving Ideas: Serve this raspberry sorbet as a refreshing palate cleanser between courses or alongside a light dessert like a lemon tart or fruit salad.