This super easy raspberry sorbet recipe is a real treat in summer. With just a few ingredients this refreshment will spoil you, your family and the kids. Try our sorbet recipe.
Don’t you just love summer? Trips to the beach, spontaneous picnics in the park, sundowners on the patio as you watch the kids play in the garden till late at night. Well, here we are at last – it’s July and summer is here!! Or is it?
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
- 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.
- If you have an ice cream maker – churn until thick enough to scoop. If you are making by hand-pour the mixture into a plastic container and freeze for 4 hours until mushy.
- Transfer to a food processor and process until smooth, then return to the container.
- Freeze for another 4 hours.
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