Fresh raspberry sorbet in 30 minutes! A perfect frozen creamy treat for cooling down this summer!
My mother’s birthday was a few weeks ago and all of the kids pitched in to help with dinner at my parents house. I was assigned: dessert. No problem-o here, I have a plethora of desserts to make and new ones to try! I had a few ideas brewing in the back of my mind (one of them involving a take on triple berry cobbler, shh!) but then my mom asked for something specific. Raspberry Sorbet. Oh…. sure mom! I mean it’s her birthday, what’re ya gonna do??
Fresh raspberry sorbet in 30 minutes! A perfect frozen creamy treat for cooling down this summer!
INGREDIENTS
- about 5 cups of fresh raspberries
- 1 cup water
- 1½ cups sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons of fresh lemon juice
INSTRUCTIONS
- Add water and raspberries to a food processor. Pulse until mixture has a smooth consistency.
- Place a fine mesh strainer over a large bowl. Add pureed raspberries to the strainer (1/4 at a time) and press with the back of a large spoon or a rubber spatula through the strainer to remove the seeds. Repeat with remaining raspberry puree. Discard anything left in the strainer.
- Add sugar, vanilla, and lemon juice to the raspberry juice in the bowl. Whisk until sugar is dissolved.
- Freeze according to your ice cream maker's instructions. Serve immediately for a soft-serve dessert OR transfer to a shallow container and freeze an additional 1-2 hours for a more firm sorbet.
NOTES
*recipe adapted from RASPBERRY SORBET @ lecremedelacrumb.com
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