Who doesn’t love a good sorbet? The smooth texture, the tartness of the fresh fruit, and the sweetness from plenty of good sugar. This sorbet recipe is adapted from the one that my in-laws made a couple years ago for Fourth of July. It tastes great but my favorite thing is that it is easy to make with only five ingredients.
You will need 2 10 oz bags of frozen raspberries, thawed. You don’t have to thaw them but making a puree will be harder and it will turn out thick and hard to strain. Fresh lime juice, it took 2 medium limes for me. Sugar and water to make a simple syrup and light corn syrup.
First, make your simple syrup. Combine your sugar and water in a small pot and bring to a boil over medium-high heat. When it is a boil turn down to medium heat and let simmer for about 3 minutes until the sugar is melted. Remove it from the pot and let cool until completely cool.
While it is cooling put your raspberries and lime juice into a blender or food processor and puree. Strain puree to remove seeds. This is optional I didn’t this time because my puree was thick since I did not thaw my berries. It still tastes great but there are a lot of little seeds in it.
When the simple syrup has cooled combine it with the puree and corn syrup. Pour or scoop into an ice cream maker. Mix as directed by manual. It takes about 25-30 minutes.
It will be soft when it comes out. almost slushyish. It will set up more in the freezer, let freeze for at least two hours overnight is best.
Raspberry Sorbet
Ingredients
- 2 cups sugar
- 2 cups water
- 2 10 oz bags frozen raspberries
- 1/4 cup fresh lime juice
- 1/2 cup light corn syrup
Instructions
- Make a simple syrup with water and sugar. Bring them to a boil in a small pot. Let simmer for 3 minutes until the sugar has dissolved. COOL COMPLETELY.
- While it is cooling. Add raspberries (thawed will make this easier)and lime juice in a processor or blender like a Ninja and puree.
- Strain the pureee through a strainer to remove seeds. Not mandatory but there are a ton of seeds in there.
- Combine the puree, simple syrup, and corn syrup in a large bowl. If you have clumps in your puree a quick whisk will remove them.
- Scoop or pour mixture into ice cream maker and freeze as instructed in manual. It takes about 25-30 minutes usually. Note that it will be soft almost slushy like when it comes out, it will harden up in the freezer. If you want it to be harder freeze for at least two hours before serving, overnight is best.
Notes
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