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Raspberry-Sorbet

Fresh Raspberry Sorbet

This easy summer recipe for a raspberry sorbet is a no brainer. Try it out today!
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Prep Time 35 mins
Total Time 35 mins
Course ice cream
Cuisine International
Servings 6 servings
Calories 110 kcal
Metric (UK) - US custom.

Ingredients

Metric (UK) - US custom.
  • 150 g caster sugar
  • 200 ml water
  • 500 g raspberries
  • ½ lemon juiced

Instructions
 

  • 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.


Nutrition

Serving: 100gCalories: 110kcal
Keyword sorbet, Summer
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