Ingredients
- Fresh raspberries: 4 cups
- Granulated sugar: 1 cup
- Water: 1 cup
- Lemon juice: 2 tablespoons
- Light corn syrup: 1 tablespoon
- Pinch of salt
- Raspberry liqueur (optional): 1 tablespoon
Instructions
- Step 1: Combine the water and sugar in a saucepan over medium heat. Stir until the sugar is completely dissolved. Bring to a simmer and cook for 1 minute. Remove from heat and let cool completely.
- Step 2: In a blender or food processor, combine the raspberries, cooled sugar syrup, lemon juice, corn syrup, and salt. Blend until completely smooth.
- Step 3: Strain the mixture through a fine-mesh sieve to remove the seeds. Discard the seeds. If adding, stir in the raspberry liqueur.
- Step 4: Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions (usually 20-30 minutes).
- Step 5: Transfer the sorbet to an airtight container and freeze for at least 2 hours to harden further.
Notes
- Store your raspberry sorbet in the back of the freezer to avoid temperature fluctuations and ice crystal formation.
- If your sorbet freezes too hard, let it sit at room temperature for a few minutes to soften slightly before scooping.
- Serve raspberry sorbet in chilled glasses or alongside fresh berries for an elegant and refreshing dessert.
- For a smoother texture, make sure your sugar syrup is completely cooled before blending with the raspberries; warm syrup can partially cook the fruit and affect the final result.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American