CookEat Recipe
Raspberry Sorbet
Smooth seedless raspberry sorbet with lemon and no orange.
Method
Steps
Step 1
Gather the ingredients: 300 g ripe raspberries; 300 g caster sugar; 500 ml water; Juice of 1 large lemon.
Step 2
Sort and gently rinse the raspberries, discarding spoiled fruit. Boil the sugar and water in an uncovered saucepan for 10 minutes, then strain and cool the syrup promptly.
Step 3
Press the raspberries through a fine sieve to remove the seeds. Add the strained lemon juice and cooled strained syrup and mix well. No orange is used in this version.
Step 4
Chill the covered mixture at 4°C or colder until thoroughly cold, about 2–3 hours. Churn in an ice-cream maker according to its instructions, usually 20–30 minutes; work in batches if the mixture exceeds the machine’s capacity. Transfer to a covered freezer container and freeze at −18°C for about 2–3 hours until scoopable. Serve promptly and return the rest to the freezer without letting it melt.
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