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.
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.