A classic, smooth, intensely fruity raspberry sorbet made with raspberry purée, a light syrup, and lemon juice, then spun in the ice cream maker for a fine, supple texture.
Ingredients
- 600 g good-quality fresh or frozen raspberries
- 130 g granulated white sugar
- 150 ml water
- 1 piece fresh lemon
- 1 pinch fine salt
Method
- Prepare the syrup: pour the water and sugar into a small saucepan, heat over medium heat, and stir until completely dissolved. The syrup should become perfectly clear, with no visible grains on the bottom. Remove from the heat at the first gentle simmer, then let it cool slightly.
- Prepare the raspberries: if frozen, let them thaw just enough to blend without a hard block. Blend the raspberries with the lukewarm syrup, lemon juice, and salt until completely smooth and fluid.
- Pass the purée through a fine sieve, pressing with a spatula or the back of a ladle. The aim is to remove the seeds without losing the pulp: the texture should be smooth, glossy, and coating.
- Taste the base while cold or lukewarm: it should taste slightly sweeter than fresh fruit, because cold dulls sweetness and aroma. If the acidity is too dominant, add a little sugar already dissolved in some of the base, never dry sugar directly.
- Pour the mixture into the container up to the manufacturer's indicated limit. Set the lid flat and freeze on a perfectly level surface until the base is solid through the center.
- Take the container out of the freezer and check the surface: if an ice dome has formed, carefully shave it flat to protect the machine's blade.
- Install the container in the ice cream maker and run the sorbet program. At the end, the texture should be fine, dense, and matte, like sorbet from a professional shop just out of the churn.
- If the sorbet comes out powdery or too dry, hollow out the center slightly, add a splash of cold water or raspberry juice, then run another mix cycle. Stop as soon as the mass becomes supple and satiny.
- Serve immediately in scoops in well-chilled cups. For a firmer texture, return the container to the freezer briefly before scooping.
Nutrition
Per serving
- Energy
- 181.2 kcal
- Protein
- 1.35 g
- Carbohydrate
- 43.33 g
- Fat
- 0.45 g
- Fibre
- 3.44 g
- Calcium
- 25.49 mg
- Iron
- 0.61 mg
- Magnesium
- 28.91 mg
