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Ingredients
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Main Ingredients
Method
Preparation Instructions
- 1
Prepare the Raspberry Base
In a saucepan, combine the water and granulated sugar. Heat over medium heat, stirring until the sugar dissolves completely.
- 2
Add Raspberries
Remove the saucepan from heat and add the fresh raspberries. Stir gently to combine and let the mixture cool for a few minutes.
- 3
Blend the Mixture
Using an immersion blender or a regular blender, puree the raspberry mixture until smooth.
- 4
Strain the Puree
Pour the raspberry puree through a fine-mesh sieve into a bowl to remove the seeds.
- 5
Add Lemon Juice and Hazelnut Oil
Stir in the lemon juice, hazelnut oil, and Maldon sea salt into the strained raspberry puree until well combined.
- 6
Chill the Mixture
Cover the bowl and refrigerate the mixture for at least 2 hours, or until completely chilled.
- 7
Churn the Sorbet
Pour the chilled raspberry mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- 8
Freeze the Sorbet
Transfer the sorbet to an airtight container and freeze for at least 4 hours or until firm.
- 9
Serve
Scoop the raspberry sorbet into bowls and enjoy!