Best Raspberry Sorbet Recipe - Made Without an Ice-Cream Maker
Additive-Free Raspberry Sorbet
Make this refreshing raspberry sorbet easily with basic kitchen utensils. No ice-cream maker is required. It can be served on it's own, or as an accompaniment to a selection of fruity desserts. It does not contain any artificial colourings or flavourings.
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- 4 (6 ounce) containers fresh raspberries
- 1/2 cup honey
- 4 cups water, divided
- 1/2 cup light corn syrup
- 3/4 cup white sugar
- Set the raspberries in a food processor bowl and puree them until smooth, then whisk them together with the honey in a separate large bowl.
- Place 3 cups of the water plus sugar and corn syrup in a large saucepan and stir them together until they've combined, then bring the blend to the boil over a high heat.
- Allow the mixture to boil without stirring until the sugar has dissolved, which should take roughly 2 minutes.
- Pour the sugar water into the raspberry puree you prepared in step 1 and stir them together well.
- Set the bowl of raspberry puree in a very large bowl of water and ice and whisk it until it cools, then pour it into a baking dish (9 inches x 13 inches).
- Cover the dish of raspberry puree and place it in the freezer until it solidifies, which should take approximately 6 - 8 hours.
- Transfer the sorbet to a food processor and process it until it becomes silky-smooth.
Notes & Tips
-In step 1, pass the raspberry puree through a fine sieve to remove any seeds if you want an extra-smooth sorbet.
-You can substitute the raspberries with any other berries. Strawberries in particular work well with this recipe.
-If you need this sorbet in a hurry and don't have enough time to properly freeze it, put it in the freezer for 1 hour, then transfer it to an ice-cream machine.
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