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.
6,5334.6/5
Last modified on: July 5th 2017
Preparation | Resting | Start to finish |
---|---|---|
20 min. | 2 hours | 2 hours 20 min. |
For 1 litre : 4.84 €
![]() | Raspberries: You can check-out other recipes which use it, like for example: Raspberry tart, Cranachan, Framboisier, Raspberry muffins, Half-cooked chocolate cake with raspberry coulis, ... All |
![]() | Sugar syrup: You can get more informations, or check-out other recipes which use it, for example: Fruit salad, Pear charlotte, Pear sorbet, Brioche slices with almond cream, Pistachio tiramisu, ... All |
![]() | Lemon: You can get more informations, or check-out other recipes which use it, for example: Crêpes Suzette, Cucumber and salmon salad, Poivrade Artichoke Salad, Tagliatelle and courgette spaghetti, carbonara style, Pear and lime meringue pie, ... All |
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