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Raspberry Sorbet

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A refreshing homemade Raspberry Sorbet that captures the essence of summer in every spoonful.

Ingredients

Scale
  • 2 cups fresh raspberries
  • 3/4 cup granulated sugar
  • 1 cup water
  • 1 tablespoon lemon juice

Instructions

  1. Combine sugar and water in a saucepan, and bring to a boil. Stir until the sugar dissolves completely.
  2. Let the syrup cool at room temperature until it reaches a pleasant, lukewarm temperature.
  3. Puree the raspberries in a blender until smooth and luscious, then strain through a fine mesh sieve to remove the seeds.
  4. Mix the raspberry puree with the cooled syrup and lemon juice in a bowl.
  5. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
  6. Transfer the sorbet into a storage container and freeze for at least 120 minutes before serving.

Notes

Serve in halved oranges or coconut shells, garnish with fresh mint or chocolate sauce.

Nutrition

Find it online: https://doughgirlbylea.com/raspberry-sorbet/

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