Raspberry Sorbet

Sorbet is one of the most refreshing summer desserts, and one of the easiest ones to make yourself. As long as you have an ice cream machine, there’s really not much to the recipe. And that’s the way I like things during the summer — lazy as can be. But don’t let the simplicity of the recipe fool you, this is one delicious frozen treat.

Although raspberry picking season is finished here in Connecticut, the prices are still low at the grocery store and so I chose to make the sorbet using fresh raspberries. If they’re not so cheap in your area, don’t worry about using thawed frozen berries. I love the bright fuchsia color of the sorbet, and love even more that it’s all natural — no food coloring needed here!

I made this sorbet before our housewarming party, and served a scoop of it to my friends with champagne and a few frozen raspberries. We liked to think of them as grown up ice cream floats, with a sophisticated twist. The sorbet slowly melted into the champagne, adding tons of tart and sweet flavors that went perfectly with the bubbly. I strongly recommend this combination for your next party!

Raspberry Sorbet
Adapted from Saveur

1-1/2 cups sugar
2 cups water
1 tsp vanilla extract
5 cups fresh raspberries
2 tbsp fresh lemon juice

- In a medium saucepan, bring the sugar and water to a boil, stirring constantly until all of the sugar is dissolved
- Allow mixture to simmer, without stirring, for about 5 minutes to make a syrup
- Pour syrup into a bowl, stir in the vanilla, and chill in the freezer for about 15 minutes
- Puree the raspberries with the syrup in a blender or food processor until food
- Pour mixture through a fine sieve, using the back of a spoon to apply pressure, and discard the seeds
- Stir lemon juice into the puree and pour into ice cream maker
- Freeze according to manufacturer’s instructions, about 25to 30 minutes, until sorbet has hardened but is still slightly slushy
- Transfer sorbet to a freezable container and freeze for about 1 hour before serving

Recipe yields approximately 2 pints


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6 Responses to “Raspberry Sorbet”

  1. #
    1
    Joanne — July 25, 2010 @ 7:01 pm

    I love your idea to turn this into champagne floats! Definitely the perfect party treat.

  2. #
    2
    Jennifer — July 26, 2010 @ 8:55 pm

    Gorgeous and I love the float idea!!

  3. #
    3
    hannah {thepastrykook} — July 29, 2010 @ 3:23 am

    the float idea is awesome!!! i can’t WAIT to make it

  4. #
    4
    Scott — September 14, 2010 @ 2:15 pm

    Not having an ice cream freezer, I use my 2nd-ex’s recipe (ok, since there are several ex-Mrs, I have to number them):
    -After all ingredients are added & mixed, add a tablespoon of Chambord, and mix again;
    -Place the mixture in a shallow pan & allow to freeze for a couple of hours or until the mixture has semi-hardened (JUST beyond the slush stage);
    -Remove from freezer and, using a stiff whisk, whisk the mixture until it is again reached a “slush” state;
    -Place a single fresh raspberry into each of the holes of a plastic ice tray and place some of the mixture into each hole;
    -Pour the remaining mixture into your freezer container;
    -Before your guests arrive, remove your sorbet ice cubes by dipping your paring knife into hot water and run it around the perimeter of each cube. Place the cubes into a bowl & keep in your freezer until you’re ready to pour the champagne.
    P.S. You’re going to have to use a champagne glass that is slightly wider than the traditional flute stemware.
    The result is attractive, totally delicious, and bound to result in kudos from your guests.

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    5
    Anonymous — July 20, 2011 @ 8:30 pm

    The tsp. of vanilla absolutely killed the fresh, vibrant flavor of the berries. Don’t use vanilla!

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    6
    Lefse — July 29, 2012 @ 2:14 am

    Great recipe. I liked the vanilla in it a lot. It added a nice creamy touch to the tartness of the raspberries and lemon. It had a very fresh flavor.

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