Fresh Raspberry Sorbet (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 cups fresh or frozen raspberries (about 20 ounces)
02 -
¾ cup granulated sugar
03 -
¼ cup hot tap water
04 -
2 tablespoons fresh lemon juice
# Instructions:
01 -
In a bowl, combine the hot tap water, lemon juice, and sugar. Stir continuously until the sugar completely dissolves - this usually takes a few minutes. If needed, let it sit briefly and give it another good stir to ensure everything is fully dissolved.
02 -
Add the raspberries to your food processor and blend until you have a smooth, completely pureed mixture with no large chunks remaining.
03 -
Pour the raspberry puree through a fine mesh sieve to remove all the seeds. Use the back of a soup ladle or spatula to gently press the mixture through the sieve, extracting as much pulp as possible. Toss the seeds once you're done.
04 -
Mix the dissolved sugar syrup into your strained raspberry puree, stirring until well combined. Cover the mixture and refrigerate for at least 2 hours until it's thoroughly chilled.
05 -
Pour the chilled mixture into your electric ice cream maker and churn according to the manufacturer's instructions, typically around 20 minutes, until the mixture reaches a frozen consistency.
06 -
Transfer the freshly churned sorbet into a freezer-safe container and place it in the freezer for 2-4 hours to firm up completely before serving.
# Notes:
01 -
Make sure your mixture is well-chilled before churning - at least 2 hours in the fridge works best for optimal texture.
02 -
For a quick-chill method, place your sorbet bowl in an ice water bath for 20-30 minutes until cold throughout.
03 -
If using frozen raspberries, let them thaw completely first and be sure to save all that delicious juice that comes off as they defrost - it adds great flavor!
04 -
The sorbet will be quite soft right after churning, so don't skip the final freezing step to get that perfect scoopable texture.
05 -
Pro tip: If you have two freezer bowls for your ice cream maker, use the first one just to chill the mixture for 10 minutes, then transfer to the second bowl for the full 20-minute churn.