This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Raspberry sorbet
To make a seriously good raspberry sorbet, the fruit must be of the best quality, of course, but there is another little secret: you need to remove all the seeds to make a really smooth coulis.
It is this smooth coulis that makes the sorbet so deliciously velvety.
It is this smooth coulis that makes the sorbet so deliciously velvety.
59 K 4.4/5 (30 reviews)
2 hours 20 min.
Easy
4.70 €
1 litre
4 IngredientsLast modified on: July 5th 2017
For 1 litre, you will need:
- 1
700 g raspberries - 2
1 lemon - 3
500 g sugar syrup - 4
2 g vitamin C (optional) - Total weight: 1,330 grams
Times for this recipe
Preparation: 20 min.
Resting: 2 hours
All in all: 2 hours 20 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 2 min.
Put 700 g raspberries into a high-sided container and blend thoroughly.
Stage 2 - ⌛ 5 min.
Pour this raspberry purée into a sieve and use a soft spatula in a to-and-fro movement across the bottom of the sieve to push the purée through.
Stage 3
Continue until only the seeds are left in the sieve.
Discard the seeds.
Discard the seeds.
Stage 4
You will now have the smooth coulis that is essential for the "perfect" raspberry sorbet.
Stage 5 - ⌛ 3 min.
Add to the coulis the same weight of sugar syrup, the juice of 1 lemon and, if possible, 2 g vitamin C. Mix well.
Stage 6 - ⌛ 2 hours
Refrigerate for at least 2 hours, either covered with plastic film or in a sealed bottle or jar.
Stage 7 - ⌛ 10 min.
Transfer to an ice-cream maker and leave to churn...
Stage 8
...until the sorbet is ready and velvelty smooth.
Stage 9
Serve immediately.
Remarks
For more information on the subject, see the page dedicated to ice-cream and sorbets.
Keeping: Should be eaten immediately, but will keep in the freezer.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 8 RDI=3 % | 5,070 RDI=480 % | 0 | 20,300 RDI=1,020 % | 85,010 RDI: 1,020 % |
| Per 100 g | 0 | 380 RDI=40 % | 0 | 1,530 RDI=80 % | 6,390 RDI: 80 % |
How much will it cost?
- For 1 litre : 4.70 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Raspberries
Like these other recipes: Cranachan, Double raspberry tartlets, Raspberry muffins, Framboisier, Raspberry tart, ... See them all 6
Sugar syrup
You can get more informations, or check-out other recipes which use it, for example: Toasted flaked almonds, Jamaican cup, Pear charlotte, Chocolate cream with a crunch, irish coffee mousse, Strawberry and kiwi fruit salad, ... See them all 27
Lemon
Like these other recipes: Mushroom duxelles, Oatmeal and apple cookies, Lemon creams, Shortbread tart with sweet apricots and rosemary, Beet leaf pesto, ... See them all 126
Other recipes you may also like
Quail egg canapés
This starter is a small canapé consiting of a toasted and buttered bread slice covered with a slice of smoked ham topped with a fried quail egg. February 21th 2011346 K5 55 min.
Gingerbread
Maybe this recipe will bring back memories. February 21th 2011299 K4.2 1 hour 4 min.
Express apple tart
A fine apple tart, very quick to make. April 8th 2020382 K 24.6 55 min.
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter. February 21th 2011343 K 14 40 min.
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream. July 27th 2013517 K5 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-28)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.