Raspberry Sorbet

Name: Raspberry Sorbet
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1 serving
Ingredients: 2 c. water; 1.5 c. sugar; 1.25 lbs. fresh raspberries; 2 T. freshly squeezed lemon juice

User Reviews

4.5

6 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Calories
293 kcal
Course
Dessert
Cuisine
American

Raspberry Sorbet

Iris Warren

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Sweet and icy, and flecked with a touch of whole berries, it’s just the perfect little scoop of refreshment after a summer meal from the grill.

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Ingredients

2 c. water
1.5 c. sugar
1.25 lbs. fresh raspberries
2 T. freshly squeezed lemon juice

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Instructions

In a medium saucepan, bring the water and sugar to a boil. Stir until sugar is dissolved. Reduce heat to low and simmer, without stirring, for 5 minutes. This will create a slightly thickened syrup.
Pour the syrup into a medium bowl and transfer to the freezer to let chill for 15 minutes.
Using a blender or food processer, puree 1 pound of the raspberries with the syrup until smooth. Scrape the puree through a fine sieve or a colander lined with cheesecloth. Discard the seeds.
Stir the lemon juice into the raspberry puree and freeze in an ice cream maker until almost set, but still a bit slushy. This should take about 25 minutes. Add remaining whole raspberries and continue freezing in the ice cream maker for an additional 5 minutes.
Transfer the sorbet to a freezer safe container and freeze until completely set. A solid set can take a couple hours or more. When the sorbet is frozen solidly, it helps to let it sit at room temperature for 10 minutes before scooping.

Notes

Adapted from Saveur.

Nutrition Information

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Serving 1 Calories 293kcal (15%) Carbohydrates 74g (25%) Protein 1g (2%) Fat 1g (2%) Polyunsaturated Fat 1g Sodium 7mg (0%) Fiber 7g (28%) Sugar 65g (130%)