I usually serve ice cream on cones, but since this raspberry sorbet tastes good without it, I just serve them in pretty glasses. They can be served to your friends or visitors. They will love the fresh and all-natural taste of homemade raspberry sorbet. The best thing about homemade sorbet is that you can adjust the taste based on your preferences. We use less sugar in ours all the time because the freshness of the berries are meant to be enjoyed.
Our friend over at Bewitching Kitchen has this to say about the recipe:
“A few hours later, our colleague comes back with a big box of raspberries, still warm from the sun! I know, I know, everyone should be so lucky! I wanted to put them to good use, so I made a delicious raspberry sorbet. Phil and I bravely fought over the last spoonful a few evenings later.”
This sorbet is just too tasty and too good for anyone to say no to! Your family will surely love this. Yes, even if it’s not the season for it!
Ingredients
4 to 5 cups raspberries
1 cup fresh blueberries (optional; see quick tip)
3/4 cup Domino sugar
3/4 cup water
1 tablespoon fresh lemon juice
Instructions
Make a simple syrup by heating the sugar with the water in a saucepan (or microwave) until the sugar is fully dissolved. Allow it to cool, no need to refrigerate.
Place the raspberries in the bowl of a food processor and process until very smooth, stopping to scrape the sides of the bowl once or twice. Pour the puree through a fine-mesh strainer and strain the mixture, pressing down and scraping the inside of the strainer with a silicone spatula. You will need a little more than 2 cups of smooth puree. If you don’t have enough, you can use blueberries to bring the volume up.
Whisk the simple syrup and the lemon juice into the raspberry purée. Cover and refrigerate until cold, at least 3 hours. Pour the mixture in your ice cream maker and process it according to the instructions of your machine. Once the sorbet is ready, place it in a container and freeze for a few hours before serving.
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Quick Tip: Raspberries have different degrees of tartness, and if you add other berries (strawberries) you will need less sugar.
Thanks again to Bewitching Kitchen for this amazing recipe.
