Homemade Raspberry Sorbet
Fruity, smooth and refreshing. A zingy chill for that hot summer day treat or that cool dinner party dish
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
Nutrition
Calories: 100kcal
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