Raspberry Sorbet

by , April 27, 2017
raspberry sorbetn
Diana Rattray

This raspberry sorbet is a snap to make with frozen raspberries. Or use fresh raspberries if you have them.

Prep Time: 10 minutes
Total Time: 10 minutes



  1. In a heavy saucepan, combine the water, sugar, and corn syrup. Place the saucepan over medium-low heat and cook, stirring, until sugar is dissolved, about 3 to 4 minutes. Raise the heat to high and bring to a boil. Remove from heat and set aside.
  2. In a food processor or blender, puree the thawed raspberries until smooth. Put the processed raspberries in a food mill or press them through a coarse mesh strainer to remove the seeds. Discard the solids.
  3. Combine the berry juice mixture and the cooled syrup in the blender and process until smooth. Pour into a bowl and refrigerate for at least 30 minutes, or until chilled.
  4. Transfer the berry mixture to an ice cream maker and follow manufacturer,s directions for making sorbet.
  5. Pack into a freezer container and freeze until firm, about 4 hours.

8 Servings.

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