Raspberry Sorbet

Total Time:
24 hr 40 min
Prep:
15 min
Inactive:
24 hr 15 min
Cook:
10 min

Yield:
4 to 6 servings or 2 quarts
Level:
Intermediate

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.


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    This recipe is featured in:

    Summer Entertaining Guide