1,330 easy and fully explained recipes, with 27,126 photos and 78 videos

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.

30K 29 4.4

Last modified on: July 5^th 2017

Keywords for this recipe:

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

Change these quantities to make: 500 ml 1 litre 2 litres 3 litres

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Resting	Start to finish
20 min.	2 hours	2 hours 20 min.

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

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.

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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,304 Kcal or 5,460 Kj	8 gr	318 gr	0 gr
65 %	3 %	30 %	0 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
98 Kcal or 410 Kj	1 gr	24 gr	0 gr
5 %	<1 %	2 %	0 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

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.

Source

Home made.

This recipe uses (among others)

	Raspberries: You can check-out other recipes which use it, like for example: Half-cooked chocolate cake with raspberry coulis, Double raspberry tartlets, Raspberry tart, Cranachan, Framboisier, ... All
	Sugar syrup: You can get more informations, or check-out other recipes which use it, for example: Pistachio tiramisu, Strawberry Charlotte, Pavlova, Strawberry and kiwi fruit salad, Peach and mint salad , ... All
	Lemon: You can get more informations, or check-out other recipes which use it, for example: Endives , Peach and mint salad , Poaching syrup, Pear and lime meringue pie, Roast Brussels sprouts with sage and lemon, ... All

Other recipes you may also like

Toasted almond cake

A layer cake, with toasted almonds in the chocolate part.
219K4.4 2 hours 2 min. July 5^th 2016

Crème brulée

Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
1.6M 74.3 4 hours 38 min. December 31^th 2011

Soft fruits in sabayon

This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
246K3.9 46 min. February 21^th 2011

Macarons (the original French macaroons)

This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
1.5M 714.6 2 hours 38 min. October 3^rd 2019

Herb olive oil

This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...
283K3.8 21 min. February 21^th 2011

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

Post your 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.