Raspberry Sorbet Recipes

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RASPBERRY SORBET OR GRANITA

No ice cream machine required! Partially sweetened with honey to give it a delicious sun-ripened quality. Very tart and very flavorful. This recipe is versatile, as the finished product can be an icy granita or smooth sorbet.

Provided by Toasted Garlic

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 6h25m

Yield 10

Number Of Ingredients 5



Raspberry Sorbet or Granita image

Steps:

  • Place raspberries in work bowl of a food processor, and process until smooth. If an extra smooth sorbet is desired, press pureed raspberries through a fine sieve to remove seeds. Whisk together pureed raspberries and honey in a large bowl.
  • Combine 3 cups of water, sugar, and corn syrup in a large saucepan; stir to combine. Bring to a boil over high heat. Boil until sugar is dissolved, about 2 minutes; do not stir. Stir the sugar water and the remaining 1 cup of water into the raspberry puree.
  • Make an ice bath by filling a very large bowl with water and ice. Set the bowl of raspberry puree in the ice bath, and whisk until cool. Pour cooled puree into a 9x13 baking dish, and cover; freeze until solid, 6 to 8 hours.
  • To make a coarsely textured granita, use a fork to scrape frozen puree into small crumbs. For a deliciously silky sorbet, transfer frozen puree to a food processor and process until smooth.

Nutrition Facts : Calories 189.4 calories, Carbohydrate 49.4 g, Fat 0.4 g, Fiber 4.7 g, Protein 0.7 g, Sodium 13.7 mg, Sugar 36.5 g

4 (6 ounce) containers fresh red raspberries
½ cup honey
4 cups water, divided
¾ cup white sugar
½ cup light corn syrup

RASPBERRY SORBET

Make your own raspberry sorbet with just three ingredients. Perfect for hot summer days, or pairing with chocolate puds - and it's vegan too

Provided by Esther Clark

Categories     Dessert, Treat

Time 25m

Yield Serves 8-10

Number Of Ingredients 3



Raspberry sorbet image

Steps:

  • Put the sugar and 270ml water in a saucepan over a low heat and stir until the sugar has dissolved. Raise the heat and simmer for 5 mins, or until the liquid has become a syrup. Set aside to cool.
  • Put the raspberries and lemon juice in a food processor and blitz until smooth. Strain through a fine sieve into a bowl and discard the seeds. Combine with the sugar syrup, then pour into freezer-proof container.
  • Freeze for 1 hr 30 mins, then whisk with a balloon whisk or a fork to break up any ice crystals that have formed and return to the freezer.
  • Keep mixing the sorbet once an hour for 4 hrs to break up the ice crystals. Stop mixing when firm but scoopable. Will keep in the freezer for up to a month. Serve with extra raspberries, if you like.

Nutrition Facts : Calories 96 calories, Fat 0.1 grams fat, SaturatedFat 0.1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium

200g granulated sugar
500g raspberries , plus more to serve (optional)
1 lemon , juiced

RASPBERRY SORBET

With an abundant crop of fresh raspberries from the backyard, it's no wonder why I rely on this dessert for a tasty, no-fuss frozen dessert. -Karen Bailey, Golden, Colorado

Provided by Taste of Home

Categories     Desserts

Time 5m

Yield 6 servings.

Number Of Ingredients 3



Raspberry Sorbet image

Steps:

  • Place all ingredients in a blender or food processor; cover and process until smooth. Transfer to a freezer container; freeze until firm.

Nutrition Facts : Calories 216 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 55g carbohydrate (46g sugars, Fiber 5g fiber), Protein 1g protein.

1/4 cup plus 1-1/2 teaspoons fresh lemon juice
3-3/4 cups fresh or frozen unsweetened raspberries
2-1/4 cups confectioners' sugar

RASPBERRY SORBET

Capture the pure flavor of fresh raspberries in this simple sorbet that's makes for a perfect dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 3



Raspberry Sorbet image

Steps:

  • Place fruit and water in a food processor, and process until very smooth. Pass through a fine sieve into a deep bowl or a large glass measuring cup, pressing on solids with a flexible spatula to extract as much liquid as possible. Don't press too hard, or some of the seeds (if there are any) may be forced through the strainer into the liquid. Discard any solids that remain in the strainer.
  • Transfer strained puree to a deep bowl or plastic storage container. Add simple syrup (start with 1/2 cup syrup, then add more as needed) and stir until it is well combined. (To determine whether you need more syrup, gently drop a just-cleaned and dried egg into puree and push to submerge completely; when the sugar content is right, a piece of egg about the size of a quarter should be exposed. If the egg doesn't float to the top, add more syrup; if too much egg is exposed, add more fruit puree.) Cover bowl or container, and refrigerate until completely chilled before using, at least 1 hour (or overnight).
  • Pour mixture into an ice-cream maker and freeze according to manufacturer's instructions. Transfer sorbet to a large airtight container; freeze at least 2 hours (or overnight) before serving.

6 cups raspberries (1 2/3 pounds)
1/2 cup plus 4 tablespoons water
1 3/4 cups Big-Batch Simple Syrup

RASPBERRY SORBET

Provided by Molly O'Neill

Categories     ice creams and sorbets, project, dessert

Time 15m

Yield Six servings

Number Of Ingredients 4



Raspberry Sorbet image

Steps:

  • Combine the sugar and water in a small saucepan over medium heat. Simmer for 5 minutes and set aside to cool.
  • Place the raspberries, sugar syrup and lemon juice in a blender and puree until smooth. Strain through a fine-mesh sieve. Refrigerate until cold. Freeze according to the directions on your ice-cream machine.

Nutrition Facts : @context http, Calories 341, UnsaturatedFat 1 gram, Carbohydrate 86 grams, Fat 1 gram, Fiber 10 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 4 milligrams, Sugar 74 grams

2 cups sugar
1 cup water
3 pints fresh raspberries
4 tablespoons fresh lemon juice

FRESH RASPBERRY SORBET

You can use either fresh picked berries or frozen with this recipe. Do not use boxed raspberries if you use frozen. You do not need the syrup. Strain the seeds from the puree for a smoother sorbet. From Cuisine at Home.

Provided by Bev I Am

Categories     Frozen Desserts

Time 4m

Yield 2 1/2 cups

Number Of Ingredients 3



Fresh Raspberry Sorbet image

Steps:

  • Combine berries with sugar and citrus juice, crushing them lightly with the back of a spoon.
  • Let rest at least 30 minutes, or until the berries release their juice (If using frozen berries, allow to rest until thawed).
  • Transfer berries and juice to a food processor and blend until smooth; strain puree, if desired, then chill until cold.
  • Freeze puree in an ice cream maker according to manufacturer's directions.
  • When frozen, transfer to a freezer container, press a piece of wax paper to top, and freeze until firm, at least 3 hours.

1 lb fresh raspberries or 1 lb frozen raspberries
3/4 cup sugar
1/4 cup fresh lime juice or 1/4 cup lemon juice

RASPBERRY SORBET

When berries are in plentiful supply, I can think of nothing better than to make your own sorbet. This recipe comes from the UK chef Nigel Slater.

Provided by Sackville

Categories     Frozen Desserts

Time 5h

Yield 4-6 serving(s)

Number Of Ingredients 5



Raspberry Sorbet image

Steps:

  • Put the sugar and water in a pot and heat until the sugar dissolves.
  • This is likely to happen before the water boils.
  • Do not stir, but instead set the mixture aside to cool and then put in the fridge until it is completely cold.
  • Afterwards, mix the berries, cold syrup and creme de cassis in a food processor or blender.
  • Whiz until smooth and then, if desired, push through a sieve to remove the seeds.
  • You can leave the seeds in if you like a little crunch in your sorbet.
  • Freeze the mixture in an ice cream maker.
  • You can also do it by hand, stirring the frozen edges into the center every hour or so until it is nearly frozen.
  • However, the texture will not be as velvety as in an ice cream maker.

Nutrition Facts : Calories 174.8, Fat 1, Sodium 2.1, Carbohydrate 43.1, Fiber 10, Sugar 30.8, Protein 1.9

500 g raspberries
95 g caster sugar
95 ml water
6 tablespoons creme de cassis or 6 tablespoons Creme de Cacao
1 small lemon, juice of

BLACK RASPBERRY SORBET

An easy summer treat! We love making this from the black raspberries that grow in our backyard. For garnish, we use mint and pansies grown from seed. You can buy edible flowers from the grocery store, or grow your own, but don't use plants from nurseries that have been treated with pesticides.

Provided by anglophile612

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 6h20m

Yield 6

Number Of Ingredients 6



Black Raspberry Sorbet image

Steps:

  • Combine water, sugar, and creme de cassis in a medium bowl. Stir until sugar granules are completely dissolved, 2 to 3 minutes.
  • Combine berries and lemon juice in a blender; process to a smooth puree.
  • Set a fine mesh strainer over a medium bowl. Pour small batches of the berry puree into the strainer, stirring vigorously to force the liquid into the bowl. Discard the seeds once most of the liquid has been removed.
  • Stir the berry puree into the sugar mixture until well combined. Cover with plastic wrap and freeze for about 4 hours.
  • Beat egg whites in a glass, metal, or ceramic bowl until until stiff peaks form. Remove the puree from the freezer and whisk until slushy. Fold egg whites into the puree until just blended. Cover and freeze until solid, about 2 hours.

Nutrition Facts : Calories 142 calories, Carbohydrate 31.4 g, Fat 1.2 g, Protein 2.5 g, Sodium 20.2 mg, Sugar 18.1 g

¾ cup slightly warm water
½ cup white sugar
1 tablespoon creme de cassis liqueur
4 cups black raspberries
2 tablespoons lemon juice
2 egg whites

RASPBERRY SORBET FOR TWO

You won't believe that you made this refreshing, fruity sorbet yourself! This healthy freezer fare will satisfy even your sweetest tooth.

Provided by Taste of Home

Categories     Desserts

Time 5m

Yield 2 servings.

Number Of Ingredients 3



Raspberry Sorbet for Two image

Steps:

  • In a food processor, combine all ingredients; cover and process until smooth. Pour into 2 dessert dishes. Cover and freeze for 1 hour or until edges begin to firm. Stir and return to freezer. Freeze 1-1/2 hours longer or until firm. Remove from the freezer 15 minutes before serving. If desired, garnish with raspberries.

Nutrition Facts : Calories 216 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 55g carbohydrate (46g sugars, Fiber 5g fiber), Protein 1g protein.

4-1/2 teaspoons lemon juice
1-1/4 cups fresh or frozen unsweetened raspberries
3/4 cup confectioners' sugar

RASPBERRY SORBET RECIPE BY TASTY

Here's what you need: frozen raspberry, honey

Provided by Mercedes Sandoval

Categories     Snacks

Yield 2 servings

Number Of Ingredients 2



Raspberry Sorbet Recipe by Tasty image

Steps:

  • Blend all ingredients in a food processor or high-speed blender until thoroughly combined.
  • Pour into a rectangular loaf pan and smooth into an even layer.
  • Freeze for 2 hours, or until frozen but still a little soft for scooping. (If freezing overnight, cover with a lid or plastic wrap, but let it sit out at room temperature for about 5-10 minutes before scooping.)
  • Scoop into a bowl.
  • Enjoy!

Nutrition Facts : Calories 278 calories, Carbohydrate 70 grams, Fat 1 gram, Fiber 14 grams, Protein 2 grams, Sugar 53 grams

1 lb frozen raspberry
¼ cup honey, or preferred sweetener

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