Time: 30 min.
Complexity: easily
Servings: 4-6

This light, not too sweet, yet savory sorbet is the perfect summer dessert that the whole family will love. The vibrant raspberry color and flavor are already delicious on their own, but if desired, you can add a splash of wine and garnish with pink peppercorns. This might just be one of the best desserts you'll ever make with your ice cream maker.

Ingredients:

• 6 cups raspberries (2 to 2.5 l)
• 1/4 cup 100% grape or apple juice
• 1 cup of ultrafine sugar
• 1.5 tbsp. sour milk
• 1/4 cup heavy cream
• Salt and freshly ground black peppercorns

Substituting ingredients
Measuring containers used

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.

Recipes with similar ingredients

raspberry, grape juice, apple juice, sugar, sour milk, cream

We recommend

Preparation:

Step 1
• Puree the raspberries with the juice and sugar in a food processor until smooth. Strain the mixture through a sieve into a bowl to remove the seeds. Stir in the sour milk, cream, and a pinch of salt, then cover and refrigerate for about 1 hour.
Step 2
• Place the mixture in an ice cream maker and freeze according to the manufacturer's instructions. Then transfer the mixture to a tightly sealed container. Freeze until firm (at least 2 hours). Serve the sorbet garnished with pepper.

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