Raspberry Sorbet

Sweet and tangy refreshing sorbet with the loveliest red color and delicious on a hot summer day.

RASPBERRY SORBET
ABOUT 1 LITER. 

600 G RASPBERRIES
260 G SUGAR
260 G WATER

Cook raspberries, sugar and water in a saucepan over medium-low heat for 5-10 min or until the raspberries are tender.

Filter the fruit through a fine mesh sieve to remove the seeds.

Place the mixture in the refrigerator for at least 1 hour, even better overnight until it is completely cold.

Run the liquid on the ice cream macnine for approx. 30 minutes until it is a creamy sorbet.

Place it in the freezer for a couple of hours for it to set completely.

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