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Raspberry Sorbet

A refreshing and tangy raspberry sorbet made with fresh raspberries, sugar, and lemon juice, perfect for a hot summer day or as a light dessert.
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Prep Time 20 minutes
Total Time 2 hours
Servings: 4 servings
Course: Dessert, Frozen Treat
Cuisine: American, Vegan
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups Fresh Raspberries The star ingredient.
  • 3/4 cup Granulated Sugar Adjust sweetness to taste.
  • 1/2 cup Water Necessary for blending.
Seasonings
  • 1 tablespoon Lemon Juice Enhances the raspberry flavor.
Optional Add-Ins
  • to taste Mint Leaves For a refreshing herbal note.
  • 1 teaspoon Vanilla Extract Adds subtle warmth.
  • to taste Other Berries Mix in strawberries or blackberries.

Method
 

Preparation
  1. Rinse and pat dry 2 cups of fresh raspberries. Remove any stems or leaves.
  2. In a blender or food processor, combine the raspberries, 3/4 cup of granulated sugar, and 1/2 cup of water. Blend until smooth.
  3. Strain the mixture through a fine mesh sieve to remove the seeds, pressing down with a spatula.
  4. Stir in 1 tablespoon of fresh lemon juice to elevate the flavors.
  5. Place the strained raspberry mixture in the refrigerator for at least 1 hour to chill.
Freezing
  1. If using an ice cream maker, pour the mixture into the machine and churn according to the manufacturer's instructions until thick and fluffy.
  2. If you don’t have an ice cream maker, pour the mixture into a shallow freeze-safe dish. Stir the mixture with a fork every 30 minutes to break up ice crystals, repeating until the sorbet is firm and fluffy (about 2-3 hours).
Serving
  1. Scoop the sorbet into bowls or cones. Enjoy!

Notes

Use ripe raspberries for the best flavor. Chill the mixture before freezing to speed up the process. Adjust sugar based on the tartness of the raspberries.