Photo: Raspberry Sorbet Recipe
Ingredients
- 2 cups sugar
- 2 cups water
- 2 quarts raspberries, hulled and sliced
- 1/4 cup fresh lime juice
- 1/2 cup white corn syrup
Directions
Bring the sugar and 2 cups water to a boil in a medium saucepan over medium-high heat. Reduce the heat and allow the mixture to simmer, without stirring, until the sugar dissolves, about 3 minutes. Set aside to cool completely.
Place the raspberries and lime juice in a food processor and puree. Press the raspberry puree through a strainer to remove the seeds. When the sugar syrup has cooled completely, combine with the raspberry puree. Add the corn syrup and stir well.
Pour the mixture into an ice cream maker and freeze according to manufacturer's instructions. Sorbet is particularly soft after churning but firms up after freezing.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 15 reviews
By disneycooking
on March 11, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I love this recipe so much. You can replace the berries with any puree-able fruit (strawberries, mangoes, peaches, etc to make a delicious sorbet. I loved how I could taste the fresh fruit in the sorbet.The best part of this recipe is how easy it is. I am definitely going to experiment with juicy fruits (oranges, lemons, watermelons, etc.
By lisa.koester
Cincinnati, Ohio
on December 13, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
When I made this recipe, I ran the raspberries through a blender, then sifted them through a strainer to remove the seeds. I got this idea from a blackberry gelato recipe. I added an additional 1/2 cup of raspberries to accomodate for any loss through the strainer. It turned out great, and was soooo easy.
By dani2526_12519964
Oakland, 43
on August 05, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I made this without an ice-cream maker, instead freezing it overnight. I cut the sugar just a bit and omitted the corn syrup. This was fantastic--maybe it was the farmer's market raspberries, I don't know, but everyone I served this to at my dinner party raved!
Read all 15 reviews