Ingredients
Scale
- 4 cups (500g) fresh or frozen raspberries
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) water
- 1 tbsp lemon juice
- Optional: Fresh mint leaves for garnish
Instructions
- In a medium saucepan, combine the sugar and water. Heat over medium heat, stirring occasionally, until the sugar is completely dissolved. Remove from heat and let it cool.
- In a blender, puree the raspberries until smooth. If you prefer a smoother texture, strain the puree through a fine-mesh sieve to remove the seeds.
- Add the cooled sugar syrup and lemon juice to the raspberry puree. Blend again until well combined.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Transfer the sorbet to an airtight container and freeze for at least 2 hours to firm up.
- Scoop the sorbet into bowls or cones and garnish with fresh mint leaves if desired.
Notes
- For an even smoother texture, make sure to strain the raspberry puree to remove all seeds.
- Serve the sorbet immediately for a softer texture or freeze longer for a firmer consistency.
- Store leftovers in an airtight container in the freezer for up to a week.
- Prep Time: 15 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 120 kcal
- Sugar: 25g
- Sodium: 2mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 5g
- Protein: 1g
- Cholesterol: 0mg
Keywords: raspberry sorbet, refreshing dessert, summer recipe