Prep:  15 Minutes, plus 5 hours freezing time
Cook:  5 Minutes
Makes:  750mls
Average: 4.5 (8 votes)
Difficulty:
Cuisine:
Saved:
2259
Recipe by: Creative Gourmet
This delicious sorbet is dairy and fat free! Scoop it into crisp waffle cones or serving glasses for the easiest of desserts.

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Raspberry Sorbet
Ingredients:
Method:
  1. Combine water and sugar in a small saucepan. Bring to the boil, stirring constantly until sugar dissolves. Reduce heat to low and simmer for 5 minutes. Remove from heat and cool (it makes 250ml)
  2. Place frozen raspberries and 250ml sugar syrup (from step 1) into a food processor. process until smooth
  3. In batches, press the raspberry mixture through a fine sieve into a bowl (see tip). Discard seeds in sieve. Wipe out the food processor bowl with paper towel
  4. Add sieved raspberry mixture, lemon juice and egg white. Process until well combined. Pour into a 1 litre air-tight container
  5. Freeze, gently stirring sorbet mixture about every 20 minutes for the first hour, then leave to freeze for 4-5 hours or overnight until just firm and serve
Tips & Hints:
  • Using a wooden spoon, press the pureed berry mixture through a sieve (not too fine) to remove the raspberry seeds
  • Scrape the deseeded berry puree from underside of the sieve to avoid wastage, the sorbet can be made 4-5 days before serving
FacebookPintrestX (Twitter)Google ClassroomShare via Email

Feedback and Reviews

Enter your food preferences
A family favourite
Lisa
7 years 8 months ago
I've made this recipe a few times now and the whole family loves it. Such an easy recipe for perfect raspberry sorbet.