Raspberry Sorbet
Yield: 8 servings
This sweet, silky raspberry sorbet is made with just 4 simple ingredients! It's the perfect sweet treat on a hot summer day.
Ingredients
- 2 cups water
- 1½ cups granulated sugar
- 1¼ pounds fresh ripe raspberries
- 2 tablespoons freshly squeezed lemon juice
Instructions
- In a medium saucepan over medium-high heat, bring 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 chill for 20 minutes.
- Using a blender or food processor, puree 1 pound of the raspberries with the chilled syrup until smooth. Press the puree through a fine sieve or a colander lined with cheesecloth. Discard the seeds.
- Stir 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 magazine.
Nutrition Information:
Serving: 1 Calories: 182kcal Carbohydrates: 46g Protein: 1g Fat: 1g Saturated Fat: 0.01g Polyunsaturated Fat: 0.3g Monounsaturated Fat: 0.04g Sodium: 4mg Potassium: 112mg Fiber: 5g Sugar: 41g Vitamin A: 24IU Vitamin C: 20mg Calcium: 20mg Iron: 1mg
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.