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

A classic raspberry sorbet is just the thing to enjoy on a warm summer day. Make two batches of this recipe if needed for double the dessert.Get the recipe for Vanilla Ice Cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 1 quart

Number Of Ingredients 3



Raspberry Sorbet image

Steps:

  • Bring sugar and 1 cup water to a boil in a large saucepan. Cook, stirring occasionally, until sugar dissolves. Let syrup cool.
  • Pulse raspberries and remaining 3/4 cup plus 4 teaspoons water in a food processor until smooth. Strain through a fine sieve set in a deep bowl or a large glass measuring cup. Using a rubber spatula, gently press down on the mixture to extract as much liquid as possible; discard solids.
  • Transfer raspberry puree to a deep bowl or airtight container. Add syrup, and stir until well combined. Refrigerate for at least 1 hour.
  • Pour mixture into an ice cream maker, and freeze according to manufacturers' instructions. Transfer sorbet to a large airtight container, and freeze for at least 2 hours.

1 cup sugar
1 3/4 cups plus 4 teaspoons water
6 cups (1 2/3 pounds) raspberries

LEMON-RASPBERRY SORBET CAKE

Provided by Food Network Kitchen

Time 2h25m

Yield 8 to 10 servings

Number Of Ingredients 7



Lemon-Raspberry Sorbet Cake image

Steps:

  • Cut a 24-by-6-inch strip of parchment paper. Butter the side of an 8-inch springform pan, then line the side with the parchment; the paper will extend above the rim of the pan so you can build a tall cake.
  • Mix the crushed cookies, sugar and melted butter in a bowl until combined. Press the mixture into the bottom and about 1/4 inch up the side of the prepared pan. Freeze until firm, about 15 minutes.
  • Scoop the lemon sorbet over the crust in small batches, packing it in with an offset spatula; smooth the top. Freeze until firm, about 45 minutes. Repeat with the raspberry sorbet and freeze until firm, about 45 more minutes.
  • Place the chocolate in a heatproof bowl. Heat the cream in a small saucepan or in the microwave until barely simmering; pour the hot cream over the chocolate and let stand 1 minute, then stir until smooth. Remove the side of the springform pan and the parchment. Spread the chocolate mixture over the top of the cake and freeze until set, about 10 minutes. Serve immediately or cover and freeze for up to 2 days.

3 tablespoons unsalted butter, melted, plus softened butter for the pan
3/4 cup finely crushed chocolate wafer cookies (about 15 cookies)
1 tablespoon sugar
3 pints lemon sorbet, slightly softened
3 pints raspberry sorbet, slightly softened
6 ounces bittersweet chocolate, finely chopped
1/3 cup heavy cream

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

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 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

RASPBERRY SORBET

Provided by Dianne Rossmando

Categories     Ice Cream Machine     Berry     Fruit     Freeze/Chill     Frozen Dessert     Raspberry     Lemon Juice

Yield Makes about 5 cups

Number Of Ingredients 3



Raspberry Sorbet image

Steps:

  • 1. In a small saucepan over moderate heat, combine the sugar with 1 cup water and bring to a boil, stirring occasionally, to dissolve the sugar. Remove the syrup from the heat and let cool completely.
  • 2. In a blender or food processor, combine the berries with 1/2 cup water and blend until smooth (add a bit more water, 1 to 2 tablespoons at a time, as needed to keep the mixture smooth). Combine the fruit purée, cooled syrup, and lemon juice and stir to combine.
  • 3. Transfer the mixture to an ice cream machine and freeze according to the manufacturer's instructions. Pack the sorbet into containers, cover, and freeze for 3 to 4 hours before serving.

1 cup sugar
4 cups frozen raspberries
1 tablespoon lemon juice

EASY RASPBERRY SORBET

Raspberry-lemon sorbet is a refreshing treat on a summer day.

Provided by Cool Whip

Categories     Trusted Brands: Recipes and Tips

Time 4h25m

Yield 12

Number Of Ingredients 5



Easy Raspberry Sorbet image

Steps:

  • Stir boiling water into dry gelatin mix in large freezer proof bowl at least 2 min. until gelatin is completely dissolved. Stir in frozen lemonade concentrate. Refrigerate 15 min. or until slightly thickened (consistency of unbeaten egg whites).
  • Mash raspberries with fork. Add to gelatin mixture along with whipped topping; stir with wire whisk until well blended, Cover.
  • Freeze 4 hours or until solid. Remove from freezer 15 min. before serving. Let stand at room temperature to soften slightly. Scoop into cones or dessert dishes. Store any leftover dessert in freezer container in freezer.

Nutrition Facts : Calories 128.2 calories, Carbohydrate 23.2 g, Fat 3.2 g, Fiber 2.1 g, Protein 1.1 g, SaturatedFat 3 g, Sodium 31 mg, Sugar 18.8 g

1 cup boiling water
1 pkg. (4 serving size) JELL-O Brand Raspberry Flavor Gelatin
1 (6 ounce) can frozen lemonade concentrate (do not thaw)
3 cups fresh raspberries
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed

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 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

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

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Top Asked Questions

How do you make raspberry sorbet with 3 ingredients?
A simple raspberry sorbet recipe made with just three ingredients. Bring 1 3/4 cup water to a boil in a large saucepan, add in sugar. Cook, stirring occasionally, until sugar dissolves. Let syrup cool slightly. Pulse raspberries and and cooled syrup in blender until smooth.
How to make raspberry sorbet with sure Jell?
How to make Raspberry Sorbet In a saucepan over medium heat, combine the water, Sure-Jell pectin, and a pinch of salt. Stir until the pectin is completely dissolved. Once the pectin has dissolved, remove the pan from the heat and allow it to cool for 10 minutes.
What is the best way to make raspberry syrup?
Bring sugar and 1 cup water to a boil in a large saucepan. Cook, stirring occasionally, until sugar dissolves. Let syrup cool. Pulse raspberries and remaining 3/4 cup plus 4 teaspoons water in a food processor until smooth.
How do you make raspberries with lemon juice and sugar?
Put the raspberries in a food processor with the lemon juice and whizz to a smooth purée (or put in a jug and whizz with a stick blender). Push the purée through a fine sieve into a medium mixing bowl using the back of a spoon (discard the seeds). Add the cooled sugar syrup to the berry liquid and mix until well combined.

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