Raspberry Sorbet
Raspberry Sorbet
Ingredients
- 1 cup (210 g) sugar
- 1 cup (250 ml) water
- ¼ cup (60 ml) clear corn syrup (see note)
- 6 ½ cups (815 g) frozen or fresh raspberries (see note)
Instructions
- In a small pot, bring the sugar, water and corn syrup to a boil. Simmer for 1 minute or until the sugar has completely dissolved.
- Place the raspberries in a blender. Pour the hot syrup directly over the raspberries. Purée until smooth. Strain through a sieve. Compost the seeds.
- Pour the purée into an ice cream maker. Churn for 20 minutes (or according to the manufacturer’s instructions), until the sorbet has set.
- Transfer to an airtight container and freeze for 1 hour or until the sorbet is very firm. Let sit out at room temperature for a few minutes before serving, as needed.
Raspberry Sorbet