Raspberry Sorbet
A simple and quick raspberry sorbet recipe. During hot summer days, this dessert is a great refreshment and is easy to prepare at home.
Ingredients
- water500 ml
- Lemon juice30 ml
Instructions
6 steps- 1
Place the raspberries in a blender and blend well. Then pass through a fine sieve to remove the seeds. Refrigerate the resulting puree.
5 min
- 2
Pour 450 ml of water over the raspberry seeds, add sugar and boil into a syrup. Then strain again.
5 min
- 3
Add lemon juice to the strained syrup and bring to a boil again.
2 min
- 4
Dissolve the cornstarch in 50 ml of cold water, mix with the syrup and bring to a boil until thickened.
3 min
- 5
Cool the syrup completely, then mix with the raspberry puree.
- 6
If you have an ice cream maker, prepare according to the instructions. If not, whisk well with a mixer, pour into a container and freeze.
Nutrition
1 serving ≈ 225 g
Nutrition values are estimates. - means data is unavailable.
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