Raspberry Sorbet

on Tuesday, March 26, 2013. Filed under: , , , ,

Photos by : katelig

Category: Dessert
Yield: Makes about 5 cups
  • 1 1⁄2 cups sugar
  • 1 tsp. vanilla extract
  • 1 1/4 lb. fresh raspberries (about 5 cups)
  • 2 tbsp. fresh lemon juice
  1. In a 2-quart saucepan, bring 2 cups water and sugar to a boil, stirring to dissolve. Reduce heat to low and simmer, without stirring, to make a syrup, for 5 minutes.
  2. Pour the syrup into a medium bowl, stir in vanilla extract, and transfer to the freezer to let chill for 15 minutes.
  3. Purée 1 lb. of the raspberries (about 4 cups) with the syrup in a blender or food processor until smooth. Scrape the purée through a fine sieve into a bowl; discard the seeds. Stir lemon juice into the raspberry purée and pour it into a 2-quart ice cream maker. Freeze according to the manufacturer's instructions until almost set but still a little slushy, about 25 minutes.
  4. Add remaining raspberries (about 1 cup) and continue freezing in the ice cream maker for about 5 minutes. Transfer the sorbet to a plastic container and freeze until completely set, about 1 hour.

No Responses to Raspberry Sorbet

Leave a Reply

Related Posts Plugin for WordPress, Blogger...