Recipe courtesy of Paula Deen
Raspberry Sorbet
Total:
24 hr 40 min
Active:
15 min
Yield:
4 to 6 servings or 2 quarts
Level:
Intermediate
Total:
24 hr 40 min
Active:
15 min
Yield:
4 to 6 servings or 2 quarts
Level:
Intermediate

Ingredients

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.

IDEAS YOU'LL LOVE

Roasted Shrimp Salad

Recipe courtesy of Ina Garten

Asian Slaw

Recipe courtesy of Alton Brown

Guacamole

Recipe courtesy of Ina Garten

Spaghetti with Pinot Grigio and Seafood

Recipe courtesy of Giada De Laurentiis

Raspberry Chili Sorbet

Recipe courtesy of Tim Tolley

Really Raspberry Sorbet Cocktail

Recipe courtesy of Sandra Lee

Mustard Seed Tuille with Raspberry Sorbet

Recipe courtesy of C. Secard

Lemon-Raspberry Sorbet Cake

Recipe courtesy of Food Network Kitchen

Mini Pancakes with Raspberry Sorbet and Chocolate Sauce

Recipe courtesy of Giada De Laurentiis

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking