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Raspberry Sorbet

Raspberry Sorbet
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This Raspberry Sorbet recipe is a bright, refreshing, and naturally fruity dairy-free dessert, bursting with the vibrant flavor of fresh raspberries and a perfect balance of sweetness and tartness. Easy to prepare with simple ingredients, it’s ideal for summer days or as a palate cleanser after dinner. The sorbet is smooth, icy, and customizable to your taste preferences.

Ingredients

Scale

Main Ingredients

  • 2 cups fresh raspberries
  • 3/4 cup sugar
  • 1 cup water
  • 2 tablespoons fresh lemon juice

Optional Garnishes

  • Fresh mint leaves
  • Additional fresh raspberries
  • Honey for drizzling

Instructions

  1. Prepare the Simple Syrup: Combine 3/4 cup sugar and 1 cup water in a small saucepan over medium heat. Stir constantly until the sugar dissolves completely and the syrup is clear. Remove from heat and let it cool to room temperature.
  2. Puree the Raspberries: Place 2 cups fresh raspberries in a blender or food processor and blend until smooth. For a seed-free sorbet, strain the puree through a fine mesh sieve; otherwise, leave the seeds for a rustic texture.
  3. Combine Ingredients: In a mixing bowl, whisk together the raspberry puree, cooled simple syrup, and 2 tablespoons freshly squeezed lemon juice. Taste and adjust sweetness if needed.
  4. Chill the Mixture: Refrigerate the combined mixture for at least 1 hour to chill thoroughly, which helps achieve a creamier final texture.
  5. Freeze and Process: If using an ice cream maker, pour the chilled mixture into it and churn according to the manufacturer’s instructions until reaching a soft-serve consistency. If no ice cream maker is available, pour the mixture into a shallow freezer-safe container and freeze, stirring every 30 minutes to break up ice crystals until smooth and firm (about 3-4 hours).
  6. Serve or Store: Serve the sorbet immediately for the best texture, or transfer it to an airtight container and freeze for later use.

Notes

  • Balance sweetness carefully by tasting the mixture before freezing, as raspberries vary in tartness.
  • Use ripe, fresh raspberries for the best flavor and vibrant color.
  • Decide whether to strain the puree based on your preferred texture regarding raspberry seeds.
  • Chill the sorbet base well before freezing or churning for smoother texture.
  • If not using an ice cream maker, stir the sorbet every 30 minutes during freezing to prevent large ice crystal formation.
  • Store leftover sorbet in an airtight container in the coldest part of the freezer for up to two weeks.
  • Let sorbet soften at room temperature for 5-10 minutes before scooping; avoid microwaving.

Nutrition

Keywords: raspberry sorbet, dairy free dessert, vegan sorbet, homemade sorbet, fruit sorbet, refreshing dessert

Find it online: https://tastebudtrek.com/raspberry-sorbet/