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Raspberry sorbet

Raspberry Sorbet


  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 30 minutes
  • Yield: 1 pint (about 2 cups) 1x

Description

This raspberry sorbet recipe is sweet and tangy: the ideal frozen treat! It’s easy to whip up at home and full of pure berry flavor.


Ingredients

Scale
  • 1 pound (4 cups) fresh raspberries
  • 3/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 pinch kosher salt
  • 1/2 cup ice

Instructions

Note: Make sure the base of the ice cream maker is frozen overnight before making this recipe.

  1. Combine all ingredients in a food processor or high-powered blender and puree until smooth. Press through fine mesh sieve (To make ahead, you can refrigerate at this point until you want to churn, up to 2 days.)
  2. Pour the mixture into an ice cream maker and freeze for 20 to 25 minutes. The texture will be very frosty and creamy at this point. For a firmer scoopable texture, line a container with parchment paper, place the sorbet inside and place in the freezer for 1 hour. The sorbet is best served immediately or frozen up to 2 hours before serving. Store leftovers in a parchment lined sealed container for up to 1 week; allow to come to room temperature for about 20 to 30 minutes before scooping.
  • Category: Dessert
  • Method: Frozen
  • Cuisine: Sorbet
  • Diet: Vegan

Keywords: Raspberry sorbet, raspberry sorbet recipe