I love to make this Raspberry Sorbet during the raspberry season. You will be amazed how delicious this sorbet tastes and only using 3 ingredients: sugar, raspberries and lemon juice. This sorbet will keep in the freezer for up to a month. I love to serve this iced treat with extra raspberries on top.
To make this sorbet, start by making syrup by heating sugar and water in a saucepan over low heat and stir until the sugar dissolves. Increase the heat and simmer before setting aside to cool. Blend raspberries and lemon juice until smooth. Strain and discard the seeds. Combine the fruit with the sugar syrup, then pour into a freezer-proof container. After around 90 minutes in the freezer, whisk to break up any ice crystals that have formed and return to the freezer. Mix the sorbet once every 4 hours to break up the ice crystals. Stop mixing when firm but scoopable.
To make Raspberry Sorbet, you will need the following ingredients:
Place 200 grams of sugar and 270 ml of water in a saucepan. Stir over low heat until the sugar dissolves. Increase the heat and simmer for 5 minutes, or until the liquid becomes a syrup. Set aside to cool.
Blend 500 grams of raspberries with the juice of 1 lemon in a blender or food processor until smooth. Strain through a fine sieve into a bowl and discard the seeds.
Combine the fruit puree with the sugar syrup, and transfer to a freezer-proof container.
Place the sorbet in the freezer for about 90 minutes. Remove from the freezer and whisk the frozen sorbet into the remaining liquid part and mix well using a whisk or fork.
Freeze for 4 more hours and repeat the stirring process to break up the ice crystals.
Serve bowls of this sorbet with extra raspberries.
This Raspberry Sorbet is a delicious summer fruit sorbet which is simple to make and looks fantastic too! Try it out soon and come back soon to leave a review!
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