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Raspberry sorbet

Name: Raspberry sorbet
Prep time: 15 min
Total time: 15 min
Yield: Serves 6 - 8
Cuisine: British recipes
Ingredients: 250g caster sugar; 400g raspberries; Juice of ½ lemon

Published: 31 Oct 17
Updated: 18 Mar 24

Got a punnet of fresh raspberries? Then try your hand at this zingy sorbet – it uses just three ingredients. It’s that easy!

Easy
August 2017

Test kitchen approved

Serves 6 - 8
Hands-on time 15 min, plus cooling and overnight freezing

Got a punnet of fresh raspberries? Then try your hand at this zingy sorbet – it uses just three ingredients. It’s that easy!

Nutrition: per serving

Calories: 141kcals
Fat: 0.1g (0.1g saturated)
Protein: 0.7g
Carbohydrates: 33.5g (33.5g sugars)
Fibre: 1.7g
Salt: trace

For 8

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Ingredients

250g caster sugar
400g raspberries
Juice of ½ lemon

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Method

Put the caster sugar in a pan with 250ml water and bring to a simmer, stirring occasionally, until all the sugar has dissolved. Set aside to cool.
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. Churn in an ice cream machine until smooth, then set in the freezer overnight until solid.

Recipe from August 2017 Issue

Nutrition

For 8

Nutrition: per serving

Calories: 141kcals
Fat: 0.1g (0.1g saturated)
Protein: 0.7g
Carbohydrates: 33.5g (33.5g sugars)
Fibre: 1.7g
Salt: trace

delicious. tips

Use defrosted frozen raspberries if you can’t find fresh or when they’re not in season. Take the sorbet out of the freezer 5-10 minutes before scooping.