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.
53 K 4.4/5 (30 reviews)
2 hours 20 min.
Easy
500 ml
4 IngredientsLast modified on: July 5th 2017
For 500 ml, you will need:
12.3 oz raspberries
½ 
8.8 oz 
0.04 oz 
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 12.3 oz 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 ½ lemon and, if possible, 0.04 oz 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 | 4 RDI=2 % | 2,530 RDI=240 % | 0 | 10,150 RDI=510 % | 42,500 RDI: 510 % |
| Per 100 g | 0 | 380 RDI=40 % | 0 | 1,530 RDI=80 % | 6,390 RDI: 80 % |
How much will it cost?
- For 500 ml : 2.35 €
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: Raspberry tart, Framboisier, Half-cooked chocolate cake with raspberry coulis, Double raspberry tartlets, Raspberry muffins, ... See them all 6
Sugar syrup
You can get more informations, or check-out other recipes which use it, for example: Blackcurrant sorbet for Edith, Fruit salad, Melon with port sorbet, Peach and verbena feuilleté, Framboisier, ... See them all 27
Lemon
Like these other recipes: Baked salmon fillet, Oatmeal and apple cookies, Moist Lemon Cake, Ham and endives au gratin, Quince paste, ... See them all 124
Other recipes you may also like
Leavened bread
It might be harder to achieve good results than with traditional yeast bread, but what a flavour! It also keeps better. This recipe is designed for baking bread in a wood-fired oven but, of course, you can use the conventional oven in your kitchen.May 23th 20171.22 M 23.8 6 hours 30 min.
Pitta bread
This Lebanese speciality is made as a flat round pocket, which can be filled with all manner of things.January 8th 2025533 K 14.5 2 hours 50 min.
Chocolate rolls (petits pains)
Here is a recipe for "real" chocolate petits pains, i.e. with a milk bread dough (not croissants dough) and with a stick of chocolate inside.October 30th 2021447 K4.6 5 hours 30 min.
Special small breads
When you are have mastered the basic leavened bread, you certainly ought to try special breads: with nuts, cheese, seeds, etc... Here is a series of recipes, based on traditional leavened bread.October 13th 2010394 K4 6 hours 30 min.
Pizza dough
Pizza dough is a lind of bread dough with olive oil, which make it softer.July 14th 2025515 K4.6 12 hours 60 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-24)
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.