Raspberry sorbet recipe

428 ratings

Bright, fruity and refreshing, a simple raspberry sorbet makes the perfect summer dessert to have stashed in the freezer. This homemade version requires a little bit of time but it’s worth it to achieve a smooth sorbet that’s packed with fresh berry flavour. See method

  • Serves 4
  • 15 mins to prepare and 5 mins to cook, plus freezing
  • 201 calories / serving
  • Freezable

Ingredients

  • 175g granulated sugar
  • ½ lemon, juiced
  • 450g raspberries

Each serving contains

  • Energy

    860kj
    201kcal
    10%
  • Fat

    0g 0%
  • Saturates

    0g 1%
  • Sugars

    51g 57%
  • Salt

    0g 0%

of the reference intake
Carbohydrate 51.3g Protein 1.6g Fibre 2.8g

Method

  1. Add the sugar to a pan with 250ml water. Cook gently over a medium heat for 1-2 mins or until the sugar has dissolved. Increase the heat and boil for 3 mins until slightly thickened to a syrup. Pour into a heatproof jug and stir in the lemon juice. Set aside to cool completely.
  2. Put the raspberries in food processor and blitz briefly to a create a rough purée. Pour into a sieve placed over a large bowl and press the purée through the sieve to get as much of the juice as you can.
  3. Pour the cooled syrup through the same sieve over the bowl – this will help push through any remaining juice. Discard the seeds.
  4. Mix the juice and syrup together, then pour into a shallow freezer-proof container with a tight-fitting lid. Freeze for 2 hrs.
  5. Remove from the freezer and use a fork to break up any ice crystals so that the mixture is smooth. Freeze for another 2 hrs, then break up the crystals again.
  6. Repeat 2-3 times more every hour until the sorbet is fully set. Remove from the freezer 10-15 mins before serving to allow it to soften slightly, so that it’s easier to scoop.

Tip: This recipe can easily be doubled to create a bigger batch. Make as above and divide between 2 containers, otherwise the freezing process will take longer.

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