Raspberry Sorbet

Raspberry Sorbet

  • Preparation 15 min
  • Cooking 5 min
  • Freezing 1 h
  • Makes 5 cups (1.25 litres)
  • Végétarien
  • Végétalien
  • Sans noix
  • Sans lactose
  • Sans gluten
  • Sans produits laitiers
  • Sans oeufs

Categories

Ingredients

    • 1 cup (210 g) sugar
    • 1 cup (250 ml) water
    • ¼ cup (60 ml) clear corn syrup (see note)
    • 6 ½ cups (815 g) frozen or fresh raspberries (see note)

Preparation

Note from Ricardo

The addition of clear corn syrup will result in a more malleable and less crystalized sorbet.

If you are using fresh raspberries, refrigerate the purée for 2 hours before churning in the ice cream maker.

Personal Note

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