Raspberry Sorbet


This refreshing raspberry sorbet is the perfect summer dessert! It’s made with just a few simple ingredients, and it’s so easy to make. You can enjoy it on its own, or serve it with a scoop of vanilla ice cream. It’s also great for making frozen drinks like raspberry margaritas or daiquiris.

Ingredients

  • 1 cup (250 mL) water
  • 1 cup (250 mL) sugar
  • 2 cups (500 mL) raspberries
  • 1/2 cup (125 mL) lemon juice

Method

  1. In a small saucepan, heat the water and sugar over medium heat, stirring until the sugar is dissolved. Remove from the heat and let cool.
  2. In a blender, puree the raspberries, lemon juice, and sugar syrup. Strain through a fine mesh sieve.
  3. Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions. Serve immediately or store in the freezer for later.

Potential changes & improvements

If you want a smoother sorbet, you can blend the raspberries before adding them to the sugar syrup. You can also add a little bit of alcohol, like vodka or rum, to help prevent the sorbet from freezing too hard.

What other food it works well with

Raspberry sorbet is delicious on its own, or you can serve it with a scoop of vanilla ice cream. It’s also great for making frozen drinks like raspberry margaritas or daiquiris.

Common Mistakes

One common mistake when making sorbet is to add too much liquid. This will make the sorbet too soft and difficult to scoop. Another mistake is to not strain the raspberry puree, which will result in a grainy sorbet. Finally, be sure to freeze the mixture for long enough or it will be too soft.

Nutritional Information

Serving size: 1/2 cup (125 mL)

Calories: 100

Fat: 0 g

Sodium: 0 mg

Carbohydrates: 26 g

Fiber: 2 g

Sugar: 22 g

Protein: 1 g

Allergens

This recipe contains no known allergens.


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