INSTANT RASPBERRY SORBET
Make and share this Instant Raspberry Sorbet recipe from Food.com.
Provided by dicentra
Categories Frozen Desserts
Time 10m
Yield 3-4 serving(s)
Number Of Ingredients 3
Steps:
- Place frozen berries, lemon juice and liqueur in food processor. Pulse on and off until pureed.
- Serve sorbet immediately or store in covered metal bowl in freezer until ready to serve.
Nutrition Facts : Calories 99.6, Fat 0.2, Sodium 1.1, Carbohydrate 25.4, Fiber 4.2, Sugar 20.8, Protein 0.7
RASPBERRY SORBET
When berries are in plentiful supply, I can think of nothing better than to make your own sorbet. This recipe comes from the UK chef Nigel Slater.
Provided by Sackville
Categories Frozen Desserts
Time 5h
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Put the sugar and water in a pot and heat until the sugar dissolves.
- This is likely to happen before the water boils.
- Do not stir, but instead set the mixture aside to cool and then put in the fridge until it is completely cold.
- Afterwards, mix the berries, cold syrup and creme de cassis in a food processor or blender.
- Whiz until smooth and then, if desired, push through a sieve to remove the seeds.
- You can leave the seeds in if you like a little crunch in your sorbet.
- Freeze the mixture in an ice cream maker.
- You can also do it by hand, stirring the frozen edges into the center every hour or so until it is nearly frozen.
- However, the texture will not be as velvety as in an ice cream maker.
Nutrition Facts : Calories 174.8, Fat 1, Sodium 2.1, Carbohydrate 43.1, Fiber 10, Sugar 30.8, Protein 1.9
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
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.
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
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.
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
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
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
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
RASPBERRY SORBET
Provided by Molly O'Neill
Categories ice creams and sorbets, project, dessert
Time 15m
Yield Six servings
Number Of Ingredients 4
Steps:
- Combine the sugar and water in a small saucepan over medium heat. Simmer for 5 minutes and set aside to cool.
- Place the raspberries, sugar syrup and lemon juice in a blender and puree until smooth. Strain through a fine-mesh sieve. Refrigerate until cold. Freeze according to the directions on your ice-cream machine.
Nutrition Facts : @context http, Calories 341, UnsaturatedFat 1 gram, Carbohydrate 86 grams, Fat 1 gram, Fiber 10 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 4 milligrams, Sugar 74 grams
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- Place a fine mesh strainer over a large bowl. Add pureed raspberries to the strainer (1/4 at a time) and press with the back of a large spoon or a rubber spatula through the strainer to remove the seeds. Repeat with remaining raspberry puree. Discard anything left in the strainer.
- Add sugar, vanilla, and lime juice to the raspberry juice in the bowl. Whisk until sugar is dissolved.
- Freeze according to your ice cream maker's instructions. Serve immediately for a soft-serve dessert OR transfer to a shallow container and freeze an additional 1-2 hours for a more firm sorbet.
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