Get ready to tantalise your taste buds with a homemade raspberry sorbet that screams summer in every scoop. This icy treat bursts with vibrant flavours and delivers a delightful tang. It’s perfect for beating the heat and satisfying your cravings.
Imagine savouring a spoonful of this homemade delight—it hits you with an intense burst of ripe raspberries. Each bite explodes with tangy and sweet flavours, providing just the right amount of zing. The sorbet’s refreshing kick, derived from the natural acidity of raspberries, certainly makes it an excellent palate cleanser or a guilt-free dessert option.
What sets this raspberry sorbet apart is its texture that effortlessly melts in your mouth, leaving a cool and tantalising sensation. It’s a spoonful of pure bliss that undoubtedly refreshes your senses and leaves you yearning for more.
Creating your own raspberry sorbet is a breeze. With just 4 ingredients you can whip up this frozen masterpiece in no time. Firstly, blend ripe raspberries, a touch of sugar and a squeeze of lemon juice to enhance the flavours. Secondly, freeze the mixture until it reaches the perfect consistency and voila, you have a delectable treat ready to devour.
Not only is this raspberry sorbet a guilt-free indulgence but as shown in the picture, it’s undoubtedly beautiful. The vibrant pink colour adds a playful touch to your dessert presentation. It’s a visual delight that makes your taste buds dance with anticipation.
Whether enjoyed on a sunny afternoon, shared with loved ones, or served to impress at a dinner party, this homemade raspberry sorbet offers a delightful way to savour the flavours of summer. Grab a spoon, take a bite, and let the refreshing tang of raspberries transport you to a world of frozen bliss.
Equipment: An Ice Cream Maker is optional for this recipe but if you don’t have one never fear. Get out your Blender and some basic equipment like a set of Electronic scales and a Resealable, freezer-safe container and follow the instructions below
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Homemade Raspberry Sorbet Recipe
Homemade Raspberry Sorbet
Equipment
- 1 Stick blender wt whisk Or hand whisk
- 1 Ice Cream Maker Optional (See recipe for a simple, manual alternative)
- 1 Resealable, freezer-safe container At least 1lt in size
- 1 Sieve
- 2 Stainless steel bowl Optional
Ingredients
- 155 grams Sugar (Caster or superfine)
- 50 ml Lemon Juice (Fresh if possible but bottled will do)
- 380 grams Rasperries (Fresh or frozen – see recipe for prep difference)
- 210 ml Water
Instructions
Prep
- Weigh/ measure out your ingredients
- Blitz the raspberries with a blender (or mash in a bowl with a fork). Pour through a sieve placed over a bowl to take out the seeds, press the flesh through with the back of a spoon. Don't forget to scrape off the underside of the sieve to get all that extra puree into your bowl. If using frozen berries take them out of the freezer 3-4 hrs before to defrost or heat briefly in a pan over a low heat until soft and collapsing, then cool
To Make
- Place the water and sugar in a pan over a medium high heat, stirring occasionally until the sugar is dissolved. Remove from the heat, pour into a bowl, add the lemon juice and leave to cool. Place in an ice bath if you wish to speed up the cooling process (See recipe notes)
- Add this cooled syrup to the fruit and mix well
- If using an ice cream maker, follow user guidelines for best results. Eat immediately or place in a resealable, freezer-safe container and store in the freezer
- If making the sorbet manually then scrape the cooled mixture into a resealable, freezer-safe container and place in the freezer for 1 hour. After one hour, remove, stir well with a spatula making sure to scrape down the sides of the container and place back in freezer. Repeat every hour until smooth, frozen sorbet texture is achieved
- Remove from the freezer 10-15 minutes (depending on ambient temperature) ahead of serving to allow the sorbet to soften
Notes
- If using berries with lots of seeds, like raspberries, I would advise blitzing them in a blender (or in a bowl with a fork) and then passing them through a sieve to remove the seeds. Push them through the sieve with the back of a spoon into a clean bowl prior to mixing with the other ingredients. Remember to scrape the bottom of the sieve too to maximise the output from your fruit
- If using frozen berries and you want to take the above step, either remove from the freezer 3-4 hours before to allow them to defrost, or heat them in a pan over a low heat until the berries collapse and then pass them through a sieve
- For this purpose, an ice bath is just placing your bowl inside a slightly bigger bowl with ice and/ or cold water at the bottom. Make sure not to overfill so the water doesn’t reach into the sugar syrup and stir occasionally until cooled