Monday, June 12, 2017

Raspberry Sorbet

Strong, tangy raspberry flavor gives this sorbet a potent taste that can be eaten by itself or alongside another dessert.

Yield: 8-10 servings (2 scoops per serving)


  • 1 cup sugar
  • 1 cup water
  • 6 cups frozen raspberries, thawed
  • 1 tsp lemon juice


  1. In a small saucepan, combine the sugar and water.  Simmer over medium heat until the sugar is fully dissolved.  Set aside.
  2. Place the raspberries and lemon juice in a food processor.  Puree until smooth.
  3. Put raspberry puree into a fine metal mesh strainer.  Press through with the back of a spoon to separate the seeds.  Throw the seeds away.
  4. Whisk the sugar syrup into the puree.  Cover and refrigerate until cold, approximately 2 hours.
  5. Whisk the mixture to make sure it hasn't separated.  Pour into ice cream maker following manufacturer's instructions for sorbet.
  6. Transfer to an airtight container and place in freezer for at least 3 hours.
  7. When serving, let stand on the counter for 10-20 minutes to soften.  Serve and enjoy.
Adapted from Chow Hound.

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