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Raspberry Sorbet

Raspberry Sorbet
Recipe by: Creative Gourmet
Average: 4.6 (5 votes)
2257 Collected
Prep:  15 Minutes, plus 5 hours freezing time
Cook:  5 Minutes
Makes:  750mls

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Raspberry Sorbet
  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

Reviews for Raspberry Sorbet

Average: 4.6 (5 votes)