Scoop Of House-made Raspberry Sorbet Recipe

Make a simple syrup

Combine the granulated sugar and 1 cup water in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar is fully dissolved. Remove from heat and let the syrup cool to room temperature (about 10–15 minutes).

Prepare raspberries

While the syrup cools, place the raspberries in a blender or food processor and puree until smooth, about 30–45 seconds.

Strain puree

Press the raspberry puree through a fine-mesh sieve into a bowl using the back of a spoon or a spatula to remove seeds. You should yield about 2 to 2-1/4 cups of sieved raspberry puree. Discard seeds.

Combine base ingredients

Whisk the cooled simple syrup into the sieved raspberry puree. Add the lemon juice, light corn syrup (or substitute), and kosher salt. Taste and adjust sweetness or acidity: add up to 1 tbs additional sugar if too tart, or another tbs lemon juice if too sweet. The corn syrup helps give a smoother, scoopable texture.

Chill mixture

Cover the raspberry mixture and chill thoroughly in the refrigerator until very cold, at least 2 hours (or up to overnight). Chilling improves churned texture and reduces ice crystal formation.

Churn the sorbet

Pour the cold raspberry mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency (typically 20–30 minutes). If you do not have an ice cream maker, pour the mixture into a shallow metal pan, freeze for 45 minutes, then vigorously whisk or blend to break ice crystals; repeat every 30–45 minutes until smooth and scoopable (about 3–4 cycles).

Harden in freezer

Transfer churned sorbet to a shallow, airtight container. Smooth the top with a spatula, press a piece of parchment directly on the surface to prevent ice crystals, and freeze until firm, at least 2–4 hours for a scoopable texture.

Before serving, let the sorbet sit at room temperature for 5 minutes so it loosens slightly for easy scooping. If the sorbet is extremely hard, let it sit 10 minutes.

Use a warm ice cream scoop (dip scoop in hot water and shake off excess) to make neat scoops. Place a single scoop of sorbet in a chilled dish or cone.

Garnish each scoop with 1–2 fresh raspberries and a mint leaf if desired. Serve immediately.

Leftovers: Store covered in the freezer. For best texture, consume within 2 weeks; allow to soften at room temperature for 5–10 minutes before scooping.