Raspberry sorbet


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.
38K 30 4.4
Grade this recipe:

Last modified on: July 5th 2017

Keywords for this recipe:
For 500 ml, you will need:

Change these quantities to make: 500 ml 1 litre 2 litres 3 litres
How long does it take?
Time required for this recipe:
PreparationRestingStart to finish
20 min.2 hours2 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.
Raspberry sorbet
Put 350 g raspberries into a high-sided container and blend thoroughly.

Stage 2 - 5 min.
Raspberry sorbet
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
Raspberry sorbet
Continue until only the seeds are left in the sieve.

Discard the seeds.

Stage 4
Raspberry sorbet
You will now have the smooth coulis that is essential for the "perfect" raspberry sorbet.

Stage 5 - 3 min.
Raspberry sorbet
Add to the coulis the same weight of sugar syrup, the juice of ½ lemon and, if possible, 1 g vitamin C. Mix well.

Stage 6 - 2 hours
Raspberry sorbet
Refrigerate for at least 2 hours, either covered with plastic film or in a sealed bottle or jar.

Stage 7 - 10 min.
Raspberry sorbet
Transfer to an ice-cream maker and leave to churn...

Stage 8
Raspberry sorbet
...until the sorbet is ready and velvelty smooth.

Stage 9
Raspberry sorbet
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
Whole recipe
Energetic valueProteins CarbohydratesFats
652 Kcal or 2,730 Kj4 gr159 gr0 gr
33 %2 %15 %0 %
Per 100 g
Energetic valueProteins CarbohydratesFats
98 Kcal or 410 Kj1 gr24 gr0 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 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)
RaspberriesRaspberries: You can check-out other recipes which use it, like for example: Framboisier, Raspberry tart, Cranachan, Half-cooked chocolate cake with raspberry coulis, Raspberry muffins, ... All
Sugar syrupSugar syrup: You can get more informations, or check-out other recipes which use it, for example: Framboisier, Pistachio tiramisu, Blackcurrant, vanilla and lime verrine , Pear sorbet, Peach and blackcurrant coupe, ... All
LemonLemon: You can get more informations, or check-out other recipes which use it, for example: Paella, Oatmeal and apple cookies, Belle-helene in a glass, Mushroom duxelles, Fruit coulis (fruit purée), ... All
Other recipes you may also like
Toasted almond cake
Toasted almond cake
A layer cake, with toasted almonds in the chocolate part.
231K4.4 2 hours 2 min. July 5th 2016
Crème brulée
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 31th 2011
Soft fruits in sabayon
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.
256K3.9 46 min. February 21th 2011
Macarons (the original French macaroons)
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,...
1.6M 714.6 2 hours 38 min. October 3rd 2019
Herb olive oil
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...
296K3.8 21 min. February 21th 2011
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-03-31)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
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.
I am not a leaving thing
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.

Back to top of page