Homemade Raspberry Sorbet
A refreshing raspberry sorbet that captures the essence of summer in every scoop.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 160 minutes
- Yield: 4-6 servings 1x
- Category: Dessert
- Method: Freezing
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 2 cups fresh raspberries
- 1 cup sugar
- 1 cup water
- 1 tablespoon lemon juice
Instructions
- Make the Simple Syrup: In a saucepan, combine sugar and water; heat over medium heat until the sugar dissolves to create a simple syrup. Let cool completely.
- Puree the Raspberries: In a blender, purée raspberries and lemon juice until smooth.
- Strain the Mixture: Strain the mixture through a fine sieve to remove seeds.
- Combine and Mix: Combine the raspberry purée with the cooled simple syrup. Stir gently to blend.
- Churn to Perfection: Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a sorbet consistency.
- Freeze and Enjoy: Transfer the sorbet to a container and freeze for at least 2 hours before serving.
Notes
Store leftovers in an airtight container in the freezer for up to 2 weeks. Let sit at room temperature for 5-10 minutes for easier scooping.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 28g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 0.5g
- Cholesterol: 0mg
Find it online: https://doughgirlbylea.com/raspberry-sorbet-3/