A refreshing and tangy Raspberry Sorbet that perfectly balances the sweet-tart flavour of ripe raspberries. Ideal for a light dessert or palate cleanser, this recipe brings the best of berry season into a smooth, icy treat.
Quick Facts
- Difficulty: Intermediate
- Prep Time: 20 minutes
- Maturation Time: 4 hours
- Freezing Time: 4 hours
- Yield: Approximately 1.2 L
Ingredients for Raspberry Sorbet
Sorbet Base
- 500 ml water
- 140 g granulated sugar
- 100 g glucose syrup (corn syrup)
- 4 g neutral stabilizer (e.g., Super Liga Neutra Select or guar gum mix)
Raspberry Flavor Components
- 500 g fresh or frozen raspberries
- 1 tbsp lemon juice (optional, enhances the berry flavor)
- 10 g raspberry puree (optional, for a smoother texture)
Step-by-Step Instructions to Make Raspberry Sorbet
1. Prepare the Sorbet Base
- In a saucepan, combine water, sugar, and glucose syrup. Heat gently, stirring until the sugar is completely dissolved.
- Bring the mixture to 85°C (just below boiling) to pasteurize.
- In a small bowl, mix the stabilizer with a teaspoon of sugar to prevent clumping. Gradually whisk the stabilizer into the heated syrup and stir continuously for 2 minutes to activate the stabilizer.
2. Make the Raspberry Puree
- In a blender or food processor, combine raspberries and lemon juice. Blend until smooth.
- Optionally, strain the mixture to remove seeds for a finer texture.
3. Incorporate the Raspberry Flavor
- Add the raspberry puree (or strained mixture) to the cooled sorbet base.
- Mix thoroughly to combine and adjust sweetness, if needed, by adding a little more sugar or lemon juice.
4. Mature the Mixture
- Quickly cool the mixture using an ice bath by placing the sorbet mixture over a larger bowl of ice water.
- Cover with plastic wrap, ensuring it touches the surface to prevent skin formation.
- Refrigerate the mixture for at least 4 hours to allow the stabilizer to fully integrate and the flavors to develop.
5. Churn and Freeze the Sorbet
- Pour the matured mixture into an ice cream maker and churn according to the manufacturer’s instructions (typically 25–30 minutes).
- Transfer the churned sorbet into a freezer-safe container.
- Freeze for an additional 4 hours to firm up before serving.
Tips for Perfect Raspberry Sorbet
- Fresh or Frozen Raspberries: Both fresh and frozen raspberries work well, though fresh berries provide a fresher flavor.
- Strain the Puree: For a smoother sorbet, strain the raspberry puree to remove seeds, especially if you prefer a finer texture.
- Adjust Acidity: If your raspberries are very sweet, you can reduce or skip the lemon juice. For more tartness, add more lemon juice.
FAQs About Raspberry Sorbet
Q: Can I use other berries instead of raspberries?
A: Yes! You can easily swap raspberries for strawberries, blackberries, or mixed berries.
Q: Do I need an ice cream maker?
A: While an ice cream maker gives the best results, you can freeze the mixture in a shallow container, stirring every 30 minutes for 3–4 hours to mimic the churning process.
Q: Can I add alcohol to the sorbet?
A: Yes, adding a small amount of raspberry liqueur or vodka (about 2 tbsp) will enhance the flavor and keep the sorbet softer.
Serving Suggestions
Serve raspberry sorbet in a chilled bowl or martini glass, garnished with fresh raspberries and a sprig of mint. It pairs wonderfully with shortbread cookies or a light sponge cake.
Final Thoughts
Raspberry sorbet is a delightfully refreshing dessert, perfect for warm weather or as a light end to a meal. With its vibrant berry flavor and smooth texture, it’s sure to be a crowd-pleaser.