Raspberry Sorbet Recipe
Make Raspberry Sorbet Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Raspberries
Rinse the raspberries under cool running water to remove any dirt or impurities. Gently pat them dry with a paper towel.
- 2
Make the Simple Syrup
In a medium saucepan, combine the granulated sugar and water. Cook over medium heat, stirring occasionally, until the sugar is completely dissolved. This should take about 5 minutes. Remove from heat and allow to cool.
- 3
Blend the Ingredients
In a blender or food processor, combine the rinsed raspberries, cooled simple syrup, fresh lemon juice, and a pinch of salt. Blend until smooth. If you prefer a seedless sorbet, you can strain the mixture through a fine mesh sieve to remove the seeds.
- 4
Chill the Mixture
Transfer the raspberry mixture to a bowl, cover with plastic wrap or a lid, and refrigerate for at least 2 hours or until completely chilled.
- 5
Churn the Sorbet
Pour the chilled raspberry mixture into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
- 6
Freeze the Sorbet
Transfer the churned sorbet into an airtight container. Freeze for at least 4 hours, or until firm.
- 7
Serve
Scoop the raspberry sorbet into bowls or cones. Enjoy your refreshing homemade raspberry sorbet!