I remember the first time I ever had raspberry sorbet. I was living in New York City in my 20’s and my now husband handed me a pint of Häagen-Dazs that was so beautiful and vibrant that I just couldn’t resist it. We used to mix it up having one scoop of lemon and one scoop of raspberry together at the same time and it was my favourite dessert. Fast forward nearly 20 years – I’m now making my own Raspberry Sorbet and it’s even better. The fresh fruit flavours really shine through and it’s so easy to make if you have an ice cream maker!
If you don’t have an ice cream maker, then this recipe isn’t for you although I can’t recommend buying one enough if you love frozen treats. I could give you the handmade directions for taking out of the freezer and stirring every few hours, but it’s a serious pain and I’ve never found it to work very well. So I’ll spare you and say if you don’t have a machine, either buy one or buy sorbet from the shop. If you do have a machine, it doesn’t get any better than this so let’s get started!
Ingredients
- 200g caster sugar
- 225ml water
- 2 tablespoons lemon juice
- 350g fresh raspberries
- 2 tablespoons orange juice
Method
- Add the sugar and water to a saucepan over medium heat. Stir on the heat until it’s just simmering and the sugar has completely dissolved. Remove from the heat, stir in the lemon juice. Set aside off the heat to cool.
- Add the raspberries to a food processor or a blender and blitz until completely smooth. Press the raspberries through a fine mesh seive to filter out the seeds, using a rubber spatula or a spoon to push every last bit of the ruby red fruit through the mesh. Discard the seeds.
- Stir the raspberry puree into the syrup until well combined and pour the mixture into your ice cream maker. Follow the directions of your machine, but for mine it requires about 45 minutes of freezing & churning to produce a slushy sorbet.
- When it’s ready, pour the mixture into two pint sized ice cream containers or another freezer proof container of your choice leaving a bit of space at the top because it will expand slightly as it freezes. Pop it into the freezer for at least 2 hours or until the right consistency for serving and keep frozen.
- Note: While most caster sugar is vegan, it’s important to double check just in case if you are making this for anyone on a strictly plant-based diet.
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