If you’re looking for a light and refreshing dessert, look no further than this delicious raspberry sorbet recipe. Made with only a few simple ingredients, this sorbet is perfect for satisfying your sweet tooth without being too heavy. And the best part? It’s incredibly easy to make!
Tips on how to make the perfect raspberry sorbet
- Start with fresh or frozen raspberries: for the best flavor, use ripe and juicy raspberries that are in season. If you can’t find fresh raspberries, frozen will work just as well.
- Add sugar to taste: depending on how sweet you like your sorbet, you may want to add more or less sugar.
- Use a high-powered blender or food processor: this will help to create a smooth and creamy sorbet texture. If you don’t have either of these appliances, you can try using a hand blender instead.
Make an ice cream cake out of it.
Raspberry sorbet without ice cream maker
Don’t have an ice cream maker? No problem! You can still make this delicious raspberry sorbet without one. Simply pour the mixture into a shallow dish and place it in the freezer. Stir every 30 minutes or so.
Toppings for your raspberry sorbet
Add even more joy with:
- fruity sauce or home made vanilla sauce
- fresh raspberries or other fruits, like blueberries or blackberries
- Sprinkle some chocolate nibs or colorful sprinkles
- Crocant or roasted nut
- Serve half-half with home made vanilla ice cream or white chocolate mousse or brown chocolate mousse with coco.
Fresh Raspberry Sorbet Recipe
- 150 g caster sugar
- 200 ml water
- 500 g raspberries
- ½ lemon juiced
- Put the sugar and water into a saucepan and bring to the boil, stirring until the sugar has dissolved. Pour the syrup into a bowl, leave to cool and then chill.
- Puree the fruits in a food processor or blender, then press through a sieve into a large bowl. Stir in the chilled syrup and lemon juice.
With an ice cream maker
- If you have an ice cream maker – churn until thick enough to scoop.
Without ice cream maker
- If you are making by hand-pour the mixture into a plastic container and freeze for 4 hours until mushy. Stir every 30 minutes with a fork.
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