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 rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.