Raspberry sorbet
- Esther Clark
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Serves 8-10
Easy
Prep: 15 mins
Cook: 10 mins
Plus 5 hr 30 mins freezing
A star rating of 4.8 out of 5.29 ratingsRate
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Make your own raspberry sorbet with just three ingredients. Perfect for hot summer days, or pairing with chocolate puds – and it's vegan too
Freezable
Dairy-free
Egg-free
Gluten-free
Vegan
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Alternatives
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Ingredients
Nutrition
Units:
MetricUS
-
200g granulated sugar
-
500g raspberries
plus more to serve (optional)
-
1 lemon
juiced
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Nutrition: Per serving
-
kcal96
-
fat0.1g
low
-
saturates0.1g
-
carbs22g
-
sugars22g
-
fibre2g
-
protein1g
-
salt0.01g
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Method
-
step 1
Put the sugar and 270ml water in a saucepan over a low heat and stir until the sugar has dissolved. Raise the heat and simmer for 5 mins, or until the liquid has become a syrup. Set aside to cool.
-
step 2
Put the raspberries and lemon juice in a food processor and blitz until smooth. Strain through a fine sieve into a bowl and discard the seeds. Combine with the sugar syrup, then pour into freezer-proof container.
-
step 3
Freeze for 1 hr 30 mins, then whisk with a balloon whisk or a fork to break up any ice crystals that have formed and return to the freezer.
-
step 4
Keep mixing the sorbet once an hour for 4 hrs to break up the ice crystals. Stop mixing when firm but scoopable. Will keep in the freezer for up to a month. Serve with extra raspberries, if you like.
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A star rating of 4.8 out of 5.29 ratings
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