Raspberry Sorbet
Tart, bold, and beautifully vibrant, raspberry sorbet is a showstopping dessert that’s as refreshing as it is eye-catching. Using frozen raspberries makes it simple to enjoy this punchy fruit year-round. Based on our classic strawberry sorbet method, this version delivers deeper berry flavor with a little extra brightness.
Ingredients:
- Two 10-ounce packages frozen raspberries (in syrup or plain)
- 1 cup simple syrup (plus up to ¼ cup more, if needed)
- 3 tablespoons fresh lemon juice
Instructions:
- Purée:
Place the raspberries in a food processor and blend until smooth. If desired, strain through a fine mesh sieve to remove seeds. - Mix:
Stir in the simple syrup and lemon juice. Taste the mixture—raspberries are naturally tart, so add up to ¼ cup more syrup if needed. - Freeze:
Pour the mixture into the bowl of your Whynter ice cream maker and freeze according to the manufacturer’s instructions.
Serving Suggestion:
Serve in glass dishes with fresh raspberries, lemon zest, or a dollop of whipped cream. This sorbet also pairs well with dark chocolate desserts or layered with strawberry sorbet for contrast.
