Homemade Raspberry Sorbet
A refreshing summertime dessert made with fresh raspberries, sugar, and lemon juice. This delightful sorbet is simple to make and celebrates the essence of summer.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 120 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Freezing
- Cuisine: American
- Diet: Vegan, Gluten-Free
Ingredients
Scale
- 2 cups fresh raspberries
- 3/4 cup granulated sugar
- 1 cup water
- 1 tablespoon lemon juice
Instructions
- Create the sugar syrup: In a saucepan, combine 1 cup of water and 3/4 cup of granulated sugar over medium heat. Stir the mixture until the sugar is fully dissolved.
- Cool the syrup: Once the sugar has dissolved, remove the saucepan from heat and let the syrup cool down to room temperature.
- Purée the raspberries: In a blender, add the 2 cups of fresh raspberries. Blend on high until you achieve a smooth and velvety purée.
- Strain the raspberry purée: Take your raspberry purée and strain it through a fine-mesh sieve into a large bowl.
- Combine raspberry purée with syrup: Mix the raspberry purée with the cooled sugar syrup, then add in the tablespoon of lemon juice.
- Churn in ice cream maker: Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, typically taking about 20-30 minutes.
- Freeze until firm: Once churned, transfer the sorbet to an airtight container and let it freeze until fully firm, generally about 1-2 hours.
Notes
Best served with fresh mint leaves or a sprinkle of lemon zest. Can be kept for up to 2 weeks in the freezer.
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 28g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
Find it online: https://doughgirlbylea.com/homemade-raspberry-sorbet/