There’s no better treat to cool down a hot, summer day like a bowl of refreshing sorbet. Once reserved for diners in fancy restaurants looking to cleanse their palates, sorbets have gone mainstream as even novice cooks have discovered how simple they are to prepare.
How to Make Raspberry Sorbet
The process of making sorbet is so super simple you won’t even believe it! All you do is blend simple syrup – click here for a quick how to – with fresh or frozen fruit. Pop it into your ice cream machine and churn until it’s thickened. You can totally eat it immediately, soft serve style, but I like to stash it in the freezer for a few hours for a firmer consistency. I LOVELOVELOVE raspberries but swap in your favorite berries to create your own favorite treat.
Grab some berries and make raspberry sorbet!!
Stir simple syrup until sugar dissolves completely or you’ll end up with grainy sorbet.
Let your simple syrup cool completely before using. Adding hot liquids to your ice cream machine will prevent it from thickening properly.
Making Simple Syrup
- 1 cup sugar
- 1 cup water
- 2 1/2 cups fresh raspberries, rinsed and patted dry
- 2 tablespoons freshly-squeezed lemon juice
- Combine sugar and water in a small pot and bring to a boil, just until the sugar dissolves. Remove from heat and set syrup aside to cool to room temperature.
- Place raspberries and simple syrup in blender and blend until smooth. Strain to remove the seeds. Stir lemon juice into puree, then pour into bowl of ice cream maker. Churn until sorbet thickens, about 30 minutes. Place the sorbet into an airtight container and freeze until firm, about 2 hours.
- Makes about 1 quart.