This homemade raspberry sorbet recipe is quick to make and tastes bright and vibrant. Turn fresh or frozen raspberries into an easy sorbet in no time. Cooling, refreshing, bright, tangy, creamy – it’s the perfect frozen dessert.
1tablespoonglucose or light corn syrup (optional but recommended)
1teaspoonvanilla
4cupsfrozen raspberries (or fresh)
For best results, always weigh ingredients where a weight is provided
Instructions
Combine the sugar, water and glucose in a heavy-based saucepan over low-medium heat. Stir until dissolved together.
Bring it to a boil for one minute.
Add the raspberries, syrup and vanilla to a blender and blend until smooth.
Push the sorbet through a fine mesh sieve into a clean bowl to remove seeds.
Churn In your ice cream machine (or see notes for hand churning) to manufacturer instructions until it is about soft-serve consistency, then freeze for 4-6 hours, minimum. Overnight is best.
Notes
Fresh, in-season raspberries will give a sweeter result.
Serve this sorbet immediately. Due to high water content it can begin to melt quite quickly. You can scoop ahead of time, then freeze the scoops until serving time.
I recommend using the glucose or light corn syrup for a smoother consistency.
Churn it by hand: give the sorbet a vigorous mix, bring everything from the edges into the centre, every half an hour, until it’s too hard to be able to do it anymore. Normally over a 2-3 hour period.
Don’t churn it: Just blend, pour into an airtight container and freeze. This will give you the iciest version but it will still taste lovely and still be refreshing.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.