Description
A simple and refreshing raspberry sorbet recipe that can be made with or without an ice cream maker. This fruit-based frozen dessert combines fresh raspberries, simple syrup, and lemon juice for a tangy, sweet treat perfect for warm days.
Ingredients
For the Simple Syrup
- 1 cup sugar
- 1 cup water
For the Sorbet Base
- 1 cup fresh raspberries
- 2 teaspoons lemon juice
Instructions
- Prepare the simple syrup: In a saucepan, combine 1 cup of sugar and 1 cup of water. Heat the mixture on high, stirring occasionally, until all the sugar dissolves completely. Once dissolved, remove from heat and let the simple syrup cool slightly.
- Create the sorbet base: Place the fresh raspberries, the cooled simple syrup, and 2 teaspoons of lemon juice into a blender. Puree until the mixture is smooth. If you prefer a seedless sorbet, strain the puree through a fine mesh sieve using the back of a spoon to press the mixture through, discarding the raspberry seeds left behind.
- Make sorbet without an ice cream maker: Pour the sorbet base into an airtight container and place it in the back of the freezer. Allow it to freeze completely, which generally takes several hours. Just before serving, let the sorbet thaw for a few minutes to soften slightly, making it easier to scoop.
- Make sorbet with an ice cream maker: Cover the sorbet base and refrigerate it for at least four hours or overnight to chill thoroughly. Then pour the cold base into your ice cream maker and follow the manufacturer’s instructions to churn the sorbet until it reaches a smooth, frozen consistency. Serve immediately or store in the freezer.
Notes
- You can substitute fresh raspberries with other fresh or frozen berries for different flavors.
- Straining the seedless sorbet is optional but recommended for smoother texture.
- If you do not have an ice cream maker, freezing in an airtight container with occasional stirring can help create a more uniform texture.
- Sorbet is best served within a week of freezing for optimal freshness and flavor.
