Raspberry sorbet

Votes: 2

Time: 24 hours 40 minutes
Complexity: average
Servings: 4-6

This sorbet is packed with all the goodness, flavor, and aroma of ripe summer raspberries. It's made with pureed raspberry puree, mixed with sugar and corn syrup, and a squeeze of lime juice for a balanced and invigorating flavor. Freeze the sorbet in an ice cream maker and enjoy it right away if you prefer soft serve. Or continue freezing it in the freezer if you prefer a firm sorbet. A wonderfully refreshing summer dessert made with natural ingredients!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tbsp. sugar
2 tbsp of water
8 cups raspberries, hulled and chopped
1/4 cup freshly squeezed lime juice
0.5 cup light corn syrup

Ingredient Substitution Suggestions

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Recipes with similar ingredients: sugar, raspberry, lime juice, syrup

Cooking the dish according to the recipe:

In a medium saucepan, combine the sugar and 2 cups of water and bring to a boil over medium-high heat. Reduce the heat and simmer, without stirring, until the sugar dissolves, about 3 minutes. Set aside and cool completely.
Place the raspberries and lime juice in a food processor and puree. Press the raspberry puree through a sieve to remove the seeds. Once the sugar syrup has cooled completely, combine it with the raspberry puree. Add the corn syrup and mix well.

Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions. The sorbet will be soft in the ice cream maker, but will harden once frozen.

Categories:

recipe / Food processor / Desserts / Fruit desserts / Ice cream, sorbets / Paula Deen

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