Velvety Raspberry Sorbet
Indulge in the luxurious taste of this raspberry sorbet, a divine frozen delight bursting with the essence of ripe berries and a delicate touch of honey. This versatile recipe can be enjoyed as a smooth sorbet or an icy granita, providing a refreshing treat for any occasion.
Ingredients
Ingredients for Velvety Raspberry Sorbet | |
|---|---|
| 4 | fresh red raspberries, (6 ounce) containers |
| 1⁄2 | cup honey |
| 4 | cups water, divided |
| 3⁄4 | cup white sugar |
| 1⁄2 | cup light corn syrup |
Instructions
Preparing the Raspberry Sorbet | |
|---|---|
| 1. | Place red raspberries in the bowl of a food processor; blend until smooth. For an extra smooth sorbet, strain the pureed raspberries through a fine sieve to remove the seeds. Combine the puree with honey in a large bowl. |
| 2. | In a large saucepan, combine 3 cups of water, sugar, and corn syrup; stir well. Bring the mixture to a boil over high heat. Boil without stirring until the sugar is dissolved, approximately 2 minutes. Then, add the remaining 1 cup of water to the raspberry puree. |
| 3. | Create an ice bath by filling a large bowl with ice and water. Place the bowl of raspberry puree in the ice bath and whisk until chilled. Transfer the mixture to a 9x13-inch baking dish, cover, and freeze until firm, which usually takes 6 to 8 hours. |
| 4. | For a granita with a coarser texture, use a fork to scrape the frozen puree into small crumbs. To achieve a velvety sorbet, process the frozen puree in a food processor until smooth. |
Published on Jul 30, 2024 by Luminița