Raspberry Sorbet
It is officially hot here in Utah. And therefore I am officially miserable. I’m a native of the Northwest and even though I’ve been in Utah for almost a decade, I still struggle every summer when temperatures stay above 90 for weeks at a time.
The only thing that saved me last week was the big bowl of raspberry sorbet in the freezer. It was cold, it was delicious, and it was just what I needed.
I don’t know how I survived previous summers without an ice cream machine. Well, actually, I do know, it just involved frequent late night trips to the nearest fast food joint for a milkshake. The homemade stuff is so much better. And as much as I enjoy ice cream, this sorbet really hit the spot.I think I’m going to make some more.
If you’re wilting in the summer heat, freeze a batch of this raspberry sorbet. It’ll perk you right up.
Raspberry Sorbet
Ingredients
- 2 cups granulated sugar
- 2 cups water
- 4 cups raspberries
- ½ cup light corn syrup
Instructions
- Bring the sugar and water to a boil in a medium saucepan. Reduce the heat and stir until the sugar is dissolved completely. Remove from heat and allow to cool to room temperature.Meanwhile puree the raspberries and lime juice in a food processor or blender. Press the puree through a mesh strainer to remove the seeds. When the sugar syrup has cooled completely, stir it into the raspberry puree. Add the corn syrup and mix to combine.
- Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions. Sorbets are particularly soft after freezing in the ice cream machine. Scoop into a bowl, cover, and place in freezer for 1-2 hours to firm up.
Calories: 285kcal, Carbohydrates: 74g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 17mg, Potassium: 91mg, Fiber: 4g, Sugar: 69g, Vitamin A: 20IU, Vitamin C: 16mg, Calcium: 20mg, Iron: 1mg
Have you tried this recipe?I’d love to hear about it! Leave a review below or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.
That looks refreshing- to say the least. That top picture is just decadent.
I don't mind the heat. It's the winters here in Utah that kill me. The cold, the snow on my car, the fact that I can't just send my kids out to play. Winters seem to last a lifetime for me.
I must admit I don't do well in the winter here either! I'm so difficult to please. If only it could be May weather year-round!
I hate hate hot weather, this looks fantastic
From one raspberry frozen treat lover to another, this looks fantastic! I'll send a scoop of granita (somehow) to Utah if you send a scoop of this to California! Beautiful photos, and a great recipe.
This reminds me of a Prince song – "She ate some Razz-berry sor-bet, the kind you make when the summer's too hot…"
Looks SO GOOOOOOO
All I can say is "yum" and "Zahra needs to get herself an ice-cream maker" loll
Perfect dessert for summer time!
The hotter it is outside – the better this looks! Yummy!
Beautiful photos.
Pingback: Fresh Produce Tuesday: Raspberry Recipes | 2 Sisters 2 Cities