This Raspberry Sorbet is soft, delightfully tart and bursting with fresh berry flavor! It can be made with store-bought purée or fresh raspberries!
In New York late season raspberries are that last burst of Summer color. And then, we completely give in to pumpkin spice. I am holding strong over here! Eating all the raspberries that I can.
To be fair, I am also eating a lot of pumpkin spice baked goods too! We are in full Fall menu testing for the restaurants, the SHOP, and our new line of baked goods for coffee shops!
Don’t forget to pre-freeze the canister for your ice cream machine! I keep one in the freezer at all times. This helps me to avoid the sad disappointment when an ice cream or sorbet craving strikes!
How to make a purée from Fresh Raspberries for your Raspberry Sorbet
To make your own purée from fresh raspberries consider first that it will take you about twice as many fresh raspberries as the amount of purée you will need.
Insider’s tip: choose the juiciest, ripest raspberries or you’ll make even less purée! Start by blending the raspberries until they are broken up, then press them through a fine sieve to catch all the seeds.
If you want to be low tech, you could also toss them in a little sugar and let them sit overnight instead of using a blender. That sugar pulls out the moisture and lets you strain the seeds easier!
- 500 g Raspberry Purée [see notes]
- 115 g Granulated sugar
- 115 g Water
- 25 g Lemon juice (juice of approximately 1 lemon)
- Pre-freeze the canister for your ice cream machine at least 24 hours. I also like to pre-freeze the container where I will store my sorbet.
- Make the simple syrup: In a small saucepot, combine sugar and water, stirring to combine. Bring just to a boil. Remove from the heat and cool to room temperature. Refrigerate before using. [The colder all your ingredients, the faster your sorbet will cool and the less icy it will be!] This makes about double what you will need for the recipe, so save the rest for cocktails, soaking cake, or more sorbet! You can also make half what is listed above but I find it difficult to get the sugar to dissolve completely before it boils in tiny quantities!
- If you are using fresh raspberries, prepare your purée so you will have time to refrigerate it.
- Combine puree, half the simple syrup and lemon juice in a bowl. Whisk vigorously or immersion blend.
- Spin in your ice cream machine according to manufacturer’s instructions. It is done when it starts to create ripples that hold and don’t just fall back into the mixture. If you continue to spin it after it creates a “soft-serve” texture, it will be hard once frozen.
- Transfer to a container, cover the surface with plastic wrap, and freeze for several hours or overnight. Honestly, it will be delicious immediately! I suggest at least one spoonful just to be sure 😉
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