Raspberrry Sorbet Recipe
Why make your own raspberry sorbet? Because store-bought sorbet is expensive! Back when Apollo was dairy-free and I was still breastfeeding him, sorbet was one of the few desserts I enjoyed. Everything else had milk or wheat (which I was also avoiding due to his Mystery Illness, you know, the one where his congenital heart defect was wrongly diagnosed as allergies…) On a good day, I could even get him to take a few bites.
But I digress…Now you know why you should make raspberry sorbet…now here is how you make it.
This rapsberry sorbet is made with just water, raspberries, and sugar. You can use fresh or frozen raspberries. I usually use frozen raspberries just because they are cheaper most of the year.
The first step is to boil the sugar and water together so you have a nice simple syrup.
Next, you add the water and sugar mixture to the blender and then blend until you have a smooth puree.
Sorbet has no seeds, so you want to pour the blended mixture into a strainer. Use a spatula to press the puree through the strainer.
This step takes a few minutes but is well worth the effort. You will be left with a beautiful, seed-free raspberry puree.
Pour your raspberry puree into your ice cream maker and freeze according to instructions. This took about 25 minutes in my machine.
I bought this this ice cream maker back in 2014 and we use it frequently. I love it!
Once the raspberry sorbet is frozen, you can serve immediately or store in an airtight freezer container for later.
Serve your finished raspberry sorbet with a bit of dark chocolate for a perfect sweet and tangy dessert combination.
Raspberry Sorbet Recipe
A simple raspberry sorbet recipe made with just three ingredients.
- 6 cups raspberries – fresh or frozen
- 1 3/4 cups water
- 1 cup granulated sugar
Bring 1 3/4 cup water to a boil in a large saucepan, add in sugar. Cook, stirring occasionally, until sugar dissolves.
Let syrup cool slightly.
Pulse raspberries and and cooled syrup in blender until smooth. Pour into sieve. Using a rubber spatula, gently press down on the mixture until all liquid is removed and only seeds are left in sieve.
Pour into ice cream maker and follow instructions for freezing. It takes about 25 minutes in my ice cream maker.
Serve immediately or place in airtight container in freezer up to three weeks.
And if you love frozen desserts as much as I do, go check out my Mocha Ice Cream recipe. Pure perfection.