Raspberry Sorbet 

This raspberry sorbet is a refreshing and tangy dessert that’s perfect for hot summer days or as a light finish to any meal. Made with fresh or frozen raspberries, sugar, and a hint of lemon juice, this sorbet is bursting with flavor and is surprisingly easy to make.

Equipment Needed

• Blender or food processor
• Fine-mesh sieve
• Medium saucepan
• Mixing bowl
• Whisk or spoon
• Ice cream maker (optional but recommended for a smoother texture)
• Freezer-safe container with a lid
• Measuring cups and spoons

Ingredients

• 400g fresh or frozen raspberries (about 3 cups)
• 150g granulated sugar (about 3/4 cup)
• 240ml water (about 1 cup)
• 2 tablespoons lemon juice (freshly squeezed)
• Pinch of salt

Nutritional Information (Per Serving)

• Calories: Approximately 130 kcal
• Carbohydrates: 33g
• Protein: 1g
• Fat: 0g
• Fiber: 6g
• Sugars: 30g
• Sodium: 5mg

Preparation and Cooking Times

• Preparation Time: 15 minutes
• Chilling Time: 1 hour
• Churning/Freezing Time: 2-4 hours
• Total Time: 3-5 hours

Step-by-Step Instructions

1. Preparing the Raspberry Puree

1. Blend the raspberries:
   • Place the raspberries in a blender or food processor and blend until smooth. If using frozen raspberries, make sure they are slightly thawed for easier blending.
2. Strain the puree:
   • Pass the raspberry puree through a fine-mesh sieve into a mixing bowl to remove the seeds. Use the back of a spoon to help press the puree through the sieve. Discard the seeds and set the smooth raspberry puree aside.

2. Making the Simple Syrup

1. Combine sugar and water:
   • In a medium saucepan, combine the granulated sugar and water. Stir the mixture over medium heat until the sugar is completely dissolved, forming a simple syrup. This should take about 3-5 minutes.
2. Cool the syrup:
   • Once the sugar is dissolved, remove the saucepan from the heat and allow the syrup to cool to room temperature.

3. Mixing the Sorbet Base

1. Combine puree and syrup:
   • Add the cooled simple syrup to the raspberry puree. Stir in the freshly squeezed lemon juice and a pinch of salt to enhance the flavors.
2. Chill the mixture:
   • Cover the bowl and refrigerate the sorbet mixture for at least 1 hour. This ensures that the mixture is cold before churning, which helps achieve a smoother texture.

4. Churning and Freezing

1. Using an ice cream maker (recommended):
   • Pour the chilled raspberry mixture into an ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20-25 minutes. The sorbet will have a soft texture once churned.
2. Without an ice cream maker:
   • If you don’t have an ice cream maker, pour the mixture into a shallow, freezer-safe container. Place it in the freezer and stir the mixture every 30 minutes for 2-3 hours. This manual stirring helps break up the ice crystals and create a smoother texture.
3. Final freezing:
   • Transfer the churned or manually stirred sorbet into a freezer-safe container with a lid. Freeze for an additional 1-2 hours until the sorbet is firm.

Serving

1. Scoop and serve:
   • Once the sorbet is fully frozen, scoop it into bowls or glasses and serve immediately. You can garnish with fresh raspberries, mint leaves, or a drizzle of raspberry sauce if desired.

Additional Tips and Variations

• Sweetness Adjustment: If you prefer a sweeter sorbet, you can add a bit more sugar to the mixture, or reduce it if you like a more tart flavor.
• Alcohol Addition: For a softer texture, you can add a tablespoon of raspberry liqueur or vodka to the mixture before churning. Alcohol lowers the freezing point, making the sorbet less icy.
• Herbal Infusion: For a unique twist, consider infusing the simple syrup with herbs like basil or mint before combining it with the raspberry puree. Simply add the herbs to the syrup as it cools, then strain them out before mixing with the puree.