1 | Put 700 g raspberries into a high-sided container and blend thoroughly. | ![Raspberry sorbet : etape 25 Raspberry sorbet : etape 25](/images/recettes/desserts/glaces/874-1.webp) |
2 | 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. | ![Raspberry sorbet : etape 25 Raspberry sorbet : etape 25](/images/recettes/desserts/glaces/874-2.webp) |
3 | Continue until only the seeds are left in the sieve.
Discard the seeds. | ![Raspberry sorbet : etape 25 Raspberry sorbet : etape 25](/images/recettes/desserts/glaces/874-3.webp) |
4 | You will now have the smooth coulis that is essential for the "perfect" raspberry sorbet. | ![Raspberry sorbet : etape 25 Raspberry sorbet : etape 25](/images/recettes/desserts/glaces/874-4.webp) |
5 | Add to the coulis the same weight of sugar syrup, the juice of 1 lemon and, if possible, 2 g vitamin C. Mix well. | ![Raspberry sorbet : etape 25 Raspberry sorbet : etape 25](/images/recettes/desserts/glaces/874-5.webp) |
6 | Refrigerate for at least 2 hours, either covered with plastic film or in a sealed bottle or jar. | ![Raspberry sorbet : etape 25 Raspberry sorbet : etape 25](/images/recettes/desserts/glaces/874-6.webp) |
7 | Transfer to an ice-cream maker and leave to churn... | ![Raspberry sorbet : etape 25 Raspberry sorbet : etape 25](/images/recettes/desserts/glaces/874-7.webp) |
8 | ...until the sorbet is ready and velvelty smooth. | ![Raspberry sorbet : etape 25 Raspberry sorbet : etape 25](/images/recettes/desserts/glaces/874-10.webp) |
9 | Serve immediately. | ![Raspberry sorbet : etape 25 Raspberry sorbet : etape 25](/images/recettes/desserts/glaces/874-11.webp) |
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