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Raspberry Sorbet
You might make extra purée and use it as a sauce under the sorbet. A fresh mint spring makes a pretty garnish.
Ingredients
Makes about 3 ½ cups
2 pints raspberries, washed and hulled
1 ⅓ cup simple syrup
¼ cup fresh lemon juice
Method
Purée the raspberries in a food processor. You should have about 3 cups. Stir in 1 cup of the simple syrup and the lemon juice. Taste and add remaining syrup if necessary. Pour the mixture into the bowl of the machine and freeze.
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