I have always enjoyed raspberry sorbet, but my family formed an addiction to it while on vacation. We would buy a round of sorbet every night after dinner and relax. It was the perfect way to end a summer day.
- 1 Cup Water
- 3/4 Cup Sugar
- 12 Oz. Raspberries
- Add the sugar and water to a small pot and heat over medium until the sugar dissolves.
- Let the mixture cool for about an hour.
- Rinse your raspberries and put into a blender.
- Add the sugar water to the blender and puree.
- To make sure the sorbet is smooth, I use a chinois to strain the seeds out. Feel free to use a fine mesh strainer. You can purchase one similar to what I use here.
- Push the liquid through the strainer and into a bowl.
- Put the base in the fridge overnight, and if required place ice cream maker in freezer.
The Next Day
- Setup your ice cream maker. Turn it on, add the base and sit back and wait. I have a KitchenAid ice cream attachment and it takes about 10 minutes.
- That's it! You can serve it as is, or put it back into the freezer for a few hours to harden a little more.
Calories: 189kcal | Carbohydrates: 48g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 128mg | Fiber: 6g | Sugar: 41g | Vitamin A: 28IU | Vitamin C: 22mg | Calcium: 21mg | Iron: 1mg