Raspberry Sorbet
This homemade Raspberry Sorbet is a refreshing and naturally sweet frozen treat that combines the tartness of ripe raspberries with a touch of lemon juice and sugar. Simple to make, it requires only a few ingredients, and the result is a smooth, dairy-free dessert that's perfect for hot summer days or any time you're craving something light and fruity. With just a blender and a few steps, you’ll have a sorbet that’s as vibrant in color as it is in flavor.Nutrition Facts (Per Serving)Calories: 150 kcal, Total Fat: 0g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 0mg, Total Carbohydrates: 39g, Dietary Fiber: 5g, Sugars: 31g, Protein: 1g, Vitamin C: 35% of Daily Value, Calcium: 2% of Daily Value, Iron: 4% of Daily ValueEstimated based on one serving (assuming 6 servings per batch)
Equipment
- 1 Blender or Food Processor – For pureeing the raspberries.
- 1 Fine Mesh Strainer or Cheesecloth – To strain the puree and remove seeds.
- 1 Freezer-Safe Container – For storing the sorbet while it freezes.
- 1 Ice Cream Maker (Optional) – To churn the mixture for smoother texture.
- 1 Saucepan – For making the simple syrup.
- 1 Measuring Cups and Spoons – For accurate measurements.
Ingredients
- 2 cups 300g Fresh Raspberries
- 1 cup 200g Sugar
- 1 cup 240ml Water
- 2 tbsp 30ml Fresh Lemon Juice
- Pinch of Salt optional
Instructions
- Prepare the Raspberries: Wash the fresh raspberries and remove any stems. If using frozen raspberries, thaw them before use.
- Make the Raspberry Puree: Place the raspberries in a blender or food processor and blend until smooth. Add a small splash of water to help the blending process.
- Strain the Puree: Using a fine mesh strainer or cheesecloth, strain the raspberry puree into a bowl to remove the seeds, leaving a smooth, seedless liquid.
- Prepare the Simple Syrup: In a saucepan, combine the sugar and water. Heat over medium heat, stirring until the sugar dissolves. Let it cool to room temperature.
- Mix the Ingredients: In a large bowl, combine the raspberry puree, cooled simple syrup, and lemon juice. Stir until fully combined.
- Chill the Mixture: Place the mixture in the fridge for 1–2 hours to chill before freezing.
- Churn the Sorbet (Optional): If using an ice cream maker, pour the chilled mixture into the machine and churn according to the manufacturer’s instructions. This typically takes about 20–30 minutes.
- Freeze the Sorbet: If you don’t have an ice cream maker, pour the mixture into a freezer-safe container and freeze for 2–3 hours, stirring every 30 minutes to prevent ice crystals from forming.
- Serve: Once the sorbet has reached your desired consistency, scoop it into bowls or cones and enjoy!
Notes
- Sweetness Adjustment: The natural sweetness of raspberries can vary. Taste the mixture before freezing and adjust the sugar if needed.
- Alcohol for Smoother Texture: A small splash of vodka can help prevent large ice crystals from forming and improve the texture. However, this is optional.
- Chill the Mixture: Let the raspberry mixture chill in the fridge for at least an hour before freezing. This ensures smoother sorbet.
- Freezing Without an Ice Cream Maker: If you don’t have an ice cream maker, be sure to stir the sorbet every 30 minutes during the freezing process to break up ice crystals and achieve a smoother consistency.