Name: Raspberry Sorbet
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 5 cups (1.25 litres)
Ingredients: 1 cup (210 g) sugar; 1 cup (250 ml) water; ¼ cup (60 ml) clear corn syrup (see note); 6 ½ cups (815 g) frozen or fresh raspberries (see note)

Ingredients

1 cup (210 g) sugar
1 cup (250 ml) water
¼ cup (60 ml) clear corn syrup (see note)
6 ½ cups (815 g) frozen or fresh raspberries (see note)

Preparation

In a small pot, bring the sugar, water and corn syrup to a boil. Simmer for 1 minute or until the sugar has completely dissolved.
Place the raspberries in a blender. Pour the hot syrup directly over the raspberries. Purée until smooth. Strain through a sieve. Compost the seeds.
Pour the purée into an ice cream maker. Churn for 20 minutes (or according to the manufacturer’s instructions), until the sorbet has set.
Transfer to an airtight container and freeze for 1 hour or until the sorbet is very firm. Let sit out at room temperature for a few minutes before serving, as needed.

Note from Ricardo

The addition of clear corn syrup will result in a more malleable and less crystalized sorbet.

If you are using fresh raspberries, refrigerate the purée for 2 hours before churning in the ice cream maker.

To help you with this recipe

RICARDO Ice Cream Maker

74.99 $

Our sleek new RICARDO ice cream maker is perfect for creating luscious ice creams, refreshing sorbets and delicious slushies in less than 20 minutes. We love the chic brushed stainless steel finish and compact size, which makes for easy storage.

Shop now

Raspberry Sorbet

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note

To help you with this recipe

RICARDO Ice Cream Maker