Name: Raspberry Sorbet
Prep time: PT-485230H4M33S
Cook time: 15 min
Total time: PT-485231H34M33S
Ingredients: 2 cups water; 1 1/2 cups granulated sugar; 24 oz frozen raspberries, thawed

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Homemade Raspberry Sorbet is the best way to beat the heat! Sweet, tangy and only made with three ingredients! Whip up a batch in minutes, chill and then churn!

Raspberry Sorbet scooped into small glass bowls.

Ingredients Needed for Raspberry Sorbet

frozen raspberries
water
sugar

Kitchen Tools Used In This Recipe

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How To Make Raspberry Sorbet

Making sorbet is fairly easy to do but does take a few steps, but it’s so worth it! First, defrost the raspberries. In medium or large saucepan, add water and sugar. Heat and stir until the sugar has completely dissolved.

Turn off the heat, add the raspberries and stir. Using an immersion blender, puree the raspberries in the saucepan. If you don’t have an immersion blender, then you can use a standard blender. You may have to do that in batches.

Next, place a large mesh strainer on top of a large bowl. Working in batches, strain the sorbet mixture. Discard the seeds and pulp left in the strainer. Cover the bowl with clear wrap and refrigerate for at least two hours or overnight.

When ready, pour mixture into frozen ice cream maker bowl and churn for 15 – 20 minutes. I usually start with 15 minutes and check if it’s my desired frozen consistency. If you want the mixture to be firmer, continue for another 5 minutes.

Transfer sorbet to a freezer safe ice cream container or enjoy immediately!

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Raspberry Sorbet

Author: The Sweet Cucina
Total Time: 2 hrs 45 mins

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Ingredients

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2 cups water
1 1/2 cups granulated sugar
24 oz frozen raspberries, thawed

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Instructions

Defrost the frozen raspberries.
In a medium or large saucepan, heat water and sugar. Stirring until sugar in completely dissolved.
Stir in defrosted raspberries.
Using an immersion blender or standard blender, puree the raspberries.
Place large mesh strainer over top of a large bowl, strain the pureed raspberry mixture.
Discard the remaining pulp and seeds.
Cover bowl with clear wrap and refrigerate for at lease 2 hours or overnight.
When ready, pour mixture into frozen ice cream maker bowl.
Churn for 15 – 20 minutes.
Serve immediately or store in a freezer safe ice cream container.
Enjoy!