Raspberry sorbet is the perfect light summer treat, with its appealing bright-red color and sweet-tart flavor. Enjoy it on its own, or use it in a chocolate-dipped bar for a fun, more indulgent frozen dessert.
Game plan: Be sure to get the bowl of your ice cream maker in the freezer and fully frozen before starting this recipe.
- Yield: About 1 quart
- Difficulty: Easy
- Total: 20 mins, plus 4 hrs chilling and freezing time
- 1 cup granulated sugar
- 1 cup water
- 6 cups raspberries (about 1 3/4 pounds), thawed if frozen
- 1 teaspoon freshly squeezed lemon juice
- Heat the sugar and water in a small saucepan over medium-high heat, stirring until the sugar has dissolved. Remove from heat and set aside to cool slightly. (Alternatively, place the sugar and water in a container with a tightfitting lid. Shake vigorously for 3 minutes. Let rest for about 1 minute. Shake again until all the sugar has dissolved, about 30 seconds more.)
- Place the raspberries and lemon juice in the bowl of a food processor fitted with a blade attachment and process until smooth, about 1 minute. Set a fine-mesh strainer over a medium bowl and strain the mixture, pressing down on the solids and scraping the inside of the strainer with a rubber spatula until mostly seeds remain (you should have about 2 1/3 cups raspberry purée); discard the solids.
- Whisk the sugar syrup into the raspberry purée. Cover and refrigerate until cold, at least 1 hour.
- Whisk the raspberry mixture to recombine. Freeze in an ice cream maker according to the manufacturer’s instructions. Transfer to a container with a tightfitting lid and place in the freezer until completely frozen, at least 3 hours. Let sit at room temperature to soften for a few minutes before serving. The sorbet will keep for up to 1 month.