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Salmon and Frogs

Cooking Blog

Dessert · 9 June 2020

Quick and easy raspberry sorbet with or without ice cream machine

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Level: Easy
Total time: 1h

This raspberry sorbet is easy to make and the definite dessert favorite of my ice cream and raspberry craving boys. It is easiest if you have an ice cream machine but you will be able to do it without it. The milk in the recipe provides a soft touch, balancing the acidity in the raspberries and lemon.

Raspberry sorbet with biscuits Langue de chat

THE TIPS TO SUCCEED

Make sure you don’t cook the raspberries and lemon. They are added as the last ingredient with no further cooking

Let’s get started

Ingredients

  • 300 g Frozen raspberries Provides approx 200g pulp
  • 200 g Water
  • 200 g Sugar
  • 200 g Milk
  • ½ pcs Lemon

How to do it

Defrost the raspberries and mix it with a fork. Then pass it through a strainer to keep only the pulp. You should be left with approx 200g of raspberry pulp. Press the juice of a half lemon.

Add the water in a saucepan and bring to boil, then add the sugar. Bring to boil again and add the milk and bring to boil one last time. Put it aside and let it cool down for a few minutes. Then add the raspberry pulp and the juice from the lemon and mix with a whip. Put the mixture in the fridge or freezer to cool down.

When cold put the mixture in the ice cream machine. If you do not have an ice cream machine the alternative is to let the mixture freeze in a big plate in the freezer (see description further down).

How to serve the easy raspberry sorbet

You can serve it plain, with a second flavor sorbet or topped with fresh raspberries, mint leaves and a chocolate sauce or simply with the thin and crispy biscuit Langue de Chat.

image of easy raspberry sorbet to get more views in google

Alternative to the ice cream machine

Pour the mixture on a baking paper placed in a plate and put it in the freezer. Once it’s frozen, break it up and add it to a mixer to create your sorbet texture. You might have to put it back in the freezer for a little while after having mixed it as it tends to soften up a bit.

Print Recipe

Quick and easy raspberry sorbet with or without ice cream machine

This raspberry sorbet is really easy to make. It is easiest if you have an ice cream machine but you will be able to do it without it. The milk in the recipe provides a soft touch, balancing the acidity in the raspberries and lemon.
Prep Time10 mins
Cook Time5 mins
Freezing45 mins
Total Time1 hr
Course: Dessert
Keyword: Langue de Chat, Raspberry, Sorbet, Summer
Servings: 4 people

Ingredients

  • 300 g Frozen raspberries Provides approx 200g pulp
  • 200 g Water
  • 200 g Sugar
  • 200 g Milk
  • ½ pcs Lemon

Instructions

  • Defrost the raspberries and mix them with a fork
  • Pass the raspberries through a strainer to keep only the pulp.
  • Press the juice of the lemon
  • Put the water in a pan and bring to boil
  • Add the sugar, and boil again
  • Add the milk and boil again
  • Let the mixture rest for 5 minutes
  • Add the lemon juice and the raspberry pulp to the mixture and mix with a whip
  • Put the mixture to cool down in the fridge or frezer before to add it to the ice cream machine

Notes

Alternative to using the ice cream machine:
Pour the mixture on a baking paper placed in a plate and put it in the freezer. Once it’s frozen, break it up and add it to a mixer to create your sorbet texture. You might have to put it back in the freezer for a little while after having mixed it as it tends to soften up a bit.

Related posts:

  1. Summer recipe for Mirabelle plum ice cream with vanilla and cinnamon
  2. Simple and quick summer dessert: Crumble with Mirabelle
  3. A dessert loaded with Norwegian history: Veiled peasant girls

Posted In: Dessert · Tagged: Easy

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I hope you find the recipes inspiring and helpful. Please leave a comment under the recipes if you have any questions or suggestions. Thank you so much for stopping by!

Benedikte

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