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Raspberry Sorbet
Raspberry Sorbet
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
385 minutes
Irresistible raspberry sorbet infused with honey, served velvety smooth or as a refreshing granita.
Ingredients:
  • 4 (6 ounce) containers fresh red raspberries
  • 0.5 cup honey
  • 4 cups water, divided
  • 0.75 cup white sugar
  • 0.5 cup light corn syrup
Instructions:
  • Blend fresh raspberries in a food processor until smooth. For an even silkier sorbet, strain the puree through a fine sieve to remove seeds. Combine the raspberry puree with honey in a large bowl and whisk until well mixed.
  • In a large saucepan, mix 3 cups of water with sugar and corn syrup. Bring to a boil over high heat and simmer until sugar dissolves, around 2 minutes. Combine this sugar water with raspberry puree and the remaining 1 cup of water.
  • Prepare a refreshing ice bath by combining ice and water in a generously sized bowl. Place the bowl of delicious raspberry puree in the ice bath and stir gently until it's pleasantly cool. Transfer the cooled puree into a 9x13-inch baking dish, cover it, and let it freeze until firm, for about 6 to 8 hours.
  • For a coarsely textured granita, gently scrape frozen puree into small crumbs using a fork. For a silky sorbet, blend frozen puree in a food processor until smooth.

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