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Raspberry Sorbet Recipe

  • Category: Dessert
  • Cuisine: American

Ingredients

Scale
  • 1 1 ⁄2 cups sugar
  • 1 tsp . vanilla extract
  • 1 1/4 lb . fresh raspberries {about 5 cups}
  • 2 tbsp . fresh lemon juice

Instructions

  1. In a 2-quart saucepan, bring 2 cups water and sugar to a boil, stirring to dissolve. Reduce heat to low and simmer, without stirring, to make a syrup, for 5 minutes.
  2. Pour the syrup into a medium bowl, stir in vanilla extract, and transfer to the freezer to let chill for 15 minutes.
  3. Purée 1 lb. of the raspberries (about 4 cups) with the syrup in a blender or food processor until smooth. Scrape the purée through a fine sieve into a bowl; discard the seeds. Stir lemon juice into the raspberry purée and pour it into a 2-quart ice cream maker. Freeze according to the manufacturer’s instructions until almost set but still a little slushy, about 25 minutes.
  4. Add remaining raspberries (about 1 cup) and continue freezing in the ice cream maker for about 5 minutes. Transfer the sorbet to a plastic container and freeze until completely set, about 1 hour.

Notes

Credit: Saveur Magazine