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.
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.
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.
Quick and easy raspberry sorbet with or without ice cream machine
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
