This easy raspberry sorbet is a fantastic treat for any picnic, cookout, or camping trip. Fruity, tangy, great for the warmer seasons, and the best part is no heat needed! Not only is this a tasty dessert, but it’s fun to make and has everyone involved in the process.
The trick to making any sorbet (or ice cream-like treat) is all in the size of the ice crystals. The smaller the crystals—the smoother the sorbet. To keep large ice crystals from forming, the mixture must be agitated as it freezes. This can be done by stirring the puree while it’s in contact with a freezing surface (ice bath) or while it chills (in a cooler or if you’re lucky, outside on a really cold day).
Don’t be afraid to experiment with other flavors as you like, just be sure that the water content is the same. Try other seasonal berries, fresh mango or peaches, or any other of your favorite soft fruits. Have fun, and be prepared to have some nice forearms by the end of it!
Easy Raspberry Sorbet Recipe
- 1 pound fresh raspberries or frozen raspberries
- 1/2 cup sugar
- 4 teaspoons lemon juice
- pinch salt
- Puree the raspberries, sugar, lemon juice, and salt in a blender, then drain through a sieve to create a smooth texture.
- Let chill for at least two hours or until needed.
- Whisk the chilled raspberry mixture. Pour into the chilling tool or onto a block of ice. Agitate the mixture continually until frozen and the sorbet is formed. Serve immediately.
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