+

Raspberry Sorbet

Raspberry Sorbet

Ingredients (4)

  • 1 cup granulated sugar
  • 1 cup water
  • 6 cups raspberries (about 1 3/4 pounds), thawed if frozen
  • 1 teaspoon freshly squeezed lemon juice
Try Amazon Fresh
Nutritional Information
  • Calories297
  • Fat1.29g
  • Saturated fat0.04g
  • Trans fat
  • Carbs73.77g
  • Fiber12.9g
  • Sugar58.7g
  • Protein2.39g
  • Cholesterol
  • Sodium4.87mg
  • Nutritional Analysis per serving (4 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Raspberry sorbet is the perfect light summer treat, with its appealing bright-red color and sweet-tart flavor. Enjoy it on its own, or use it in a chocolate-dipped bar for a fun, more indulgent frozen dessert.

Game plan: Be sure to get the bowl of your ice cream maker in the freezer and fully frozen before starting this recipe.

Instructions

  1. 1Heat the sugar and water in a small saucepan over medium-high heat, stirring until the sugar has dissolved. Remove from heat and set aside to cool slightly. (Alternatively, place the sugar and water in a container with a tightfitting lid. Shake vigorously for 3 minutes. Let rest for about 1 minute. Shake again until all the sugar has dissolved, about 30 seconds more.)
  2. 2Place the raspberries and lemon juice in the bowl of a food processor fitted with a blade attachment and process until smooth, about 1 minute. Set a fine-mesh strainer over a medium bowl and strain the mixture, pressing down on the solids and scraping the inside of the strainer with a rubber spatula until mostly seeds remain (you should have about 2 1/3 cups raspberry purée); discard the solids.
  3. 3Whisk the sugar syrup into the raspberry purée. Cover and refrigerate until cold, at least 1 hour.
  4. 4Whisk the raspberry mixture to recombine. Freeze in an ice cream maker according to the manufacturer’s instructions. Transfer to a container with a tightfitting lid and place in the freezer until completely frozen, at least 3 hours. Let sit at room temperature to soften for a few minutes before serving. The sorbet will keep for up to 1 month.
Load Comments

Recommended from Chowhound

Lockdown in Florence: How One Italian Family Is Coping by Cooking
Food News

Lockdown in Florence: How One Italian Family Is Coping by Cooking

by Amy Schulman | Over the past month, life as we know it has been irrevocably altered. The new normal, as we’ve been...

5 Mistakes You're Making When You Bake Bread
Guides

5 Mistakes You're Making When You Bake Bread

by Heather Reid | Whether you're attempting to make bread for the first time and want to be sure you get it right, or...

The Ultimate Guide to Canned Tomatoes
Recipe Round-Ups

The Ultimate Guide to Canned Tomatoes

by David Klein | OK, so your pantry is suddenly jam-packed with industrial sized canned tomatoes. Luckily there is...