No-Cook Raspberry Sorbet
Ингредиенты
- 3 cups (750 ml) seedless raspberry purée, cold
- 1 cup (210 g) sugar
- 2 tbsp (30 ml) corn syrup
- 1 tbsp (15 ml) lemon juice
Инструкция
- In a bowl, combine all the ingredients until the sugar has dissolved.
- Pour the mixture into the ice cream maker and churn for 20 minutes or until the sorbet has set.
- Transfer to an airtight container and freeze for 5 hours or until firm. Let the sorbet sit at room temperature for several minutes before serving, if needed.
