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

CATEGORIES
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