Raspberry Sorbet
Medium American Dessert

Raspberry Sorbet

Total Time
56 min
22m prep ยท 34m cook
Servings
4 people
Rating
โ€”
Difficulty
Medium
35 views

This raspberry sorbet is lightly sweetened with honey to give it a delicious sun-ripened quality. It's lovely and light with a sweet- tart flavor. This recipe is versatile, as the finished product can be an icy granita or smooth sorbet. No ice cream machine required!

Ingredients

  • 4 containerss fresh raspberries , 6 ounce
  • 0.5 cups honey
  • 4 cups water , divided
  • 0.75 cups white sugar
  • 0.5 cups light corn syrup

Instructions

  1. 1

    Place raspberries in the bowl of a food processor; blend until smooth. If an extra smooth sorbet is desired, press pureed raspberries through a fine sieve to remove seeds. Whisk together pureed raspberries and honey in a large bowl.

  2. 2

    Combine 3 cups of water, sugar, and corn syrup in a large saucepan; stir to combine. Bring to a boil over high heat. Boil until sugar is dissolved, without stirring, about 2 minutes. Stir sugar water and remaining 1 cup of water into raspberry puree.

  3. 3

    Make an ice bath by filling a very large bowl with water and ice. Set the bowl of raspberry puree in the ice bath, and whisk until cool. Pour cooled puree into a 9x13-inch baking dish; cover and freeze until solid, 6 to 8 hours.

  4. 4

    To make a coarsely textured granita, use a fork to scrape frozen puree into small crumbs. For a deliciously silky sorbet, transfer frozen puree to a food processor and process until smooth.

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Nutrition Facts

Per serving

๐Ÿณ

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