Recipe: Raspberry Sorbet {Picture Tutorial}

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Have you ever made sorbet at home?  With the KitchenAid Ice Cream Attachment making ice cream and sorbet at home is easy peasy.

Last summer we were able to freeze a bunch of raspberries from our garden. The best part about freezing fresh fruit while in season is being able to enjoy it all winter long when the prices are sky high at the grocery stores.

I’m going to warn you ahead of time… Once you make this recipe you’ll be addicted.  You may even have to open your own sorbet shop.  Seriously, it is that good.  I haven’t tried it yet but I bet you could use this recipe as a base try it with blackberries or strawberries as well. 😉

Enjoy!

Raspberry Sorbet {Recipe Credit}

1 1⁄2 cups sugar

1 tsp. vanilla extract
1 1/4 lb. fresh raspberries (about 5 cups)
2 tbsp. fresh lemon juice

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.

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The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments

Comments

  • Patti

    Had to go to a gluten free diet a little over a month ago. Making a LOT of things at home these days. I can’t wait to try this! It’s making my mouth water. We have blueberries from last summer. I’m going to give it a whirl.

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