Raspberry Sorbet

Raspberry Sorbet

A delicious and easy to make Raspberry Sorbet. Light, refreshing and a beautiful deep pink colour, you can’t help but be happy with a scoop of this to hand. 

You can use fresh or frozen raspberries for this recipe. If you’re using frozen raspberries just let them defrost a little to make mashing or whizzing them in your blender easier.

Being a sorbet this ice is diary free so it’s a good way to enjoy an ice if you can’t or don’t want to eat diary. Sorbets are based on flavoured sugar syrups rather than custards and don’t contain cream or milk. We’ve added whisked an egg white into our sorbet to improve the texture but if you don’t want to eat raw egg then leave it out. 

The smooth, melt in the mouth texture of a sorbet comes from the tiny ice crystals and churning your mixture in an ice cream machine helps with this. I used my Savisto Ice Cream maker to churn this Raspberry Sorbet. You can find the same one on sale in our shop for just £21.95, RRP £41.95 which is a great buy. I’ve been using this Ice Cream maker every week for almost a year now and I am very happy with it. If you’re planning on buying an ice cream machine this is one I’d recommend. It’s easy to use and compact to store. I keep my bowl in the freezer so that it is ready to churn whenever I want to make ice cream or sorbet. It has a wide opening to pour your mixture into and a handy timer which not all other machines in this price range have. It makes a great present for older children and teens who like cooking and this simple Raspberry Sorbet is a great recipe to start with.

 

Image by Becci Hutchings.

Raspberry Sorbet
Raspberry Sorbet
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Recipe Notes

You can use fresh or frozen raspberries for this recipe. If you are using frozen raspberries just let them defrost a little to make mashing them easier.

There is no Nutrition Label for this recipe yet.
Ingredients
Units:
Servings
people(change to adjust quanities)
Prep Time
15mins
Churn Time
15 mins
Ingredients
Units:
Servings
people(change to adjust quanities)
Prep Time
15mins
Churn Time
15 mins
There is no Nutrition Label for this recipe yet.
Method
  1. Put the sugar and water into a saucepan. Stir over a low heat to dissolve the sugar, then boil for 5 minutes. Leave to cool.
  2. Mash the raspberries or whizz in a food processor. Strain to remove the seeds.
  3. Mix together the raspberry juice, lemon juice and sugar syrup. Chill until cold.
  4. Pour your mixture into your ice cream maker and begin to churn. Whilst your mixture is churning whisk your egg whites until they form stiff peaks.
  5. Add the egg whites once the raspberry sorbet has started to thicken. Continue to churn until you have a smooth sorbet firm enough to scoop.
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