Raspberry Sorbet for the Dessert Plate

For Raspberry Sorbet for the Dessert Plate, the counter starts with raspberry purée, granulated sugar, and water. Portion it for 4 people.

Count on 30 minutes of prep, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 2 cups raspberry purée
• ½ cup granulated sugar
• ⅔ cup water
• 1 ½ tablespoons lemon juice juice of approximately 1 lemon

How the cooking goes

Prepare your ice cream canister

1. Pre-freeze the canister for your ice cream machine for at least 24 hours. You also like to pre-freeze the container where you will store the sorbet (a loaf pan, generally).

Make the simple syrup

1. Note: This simple syrup recipe makes about double the amount needed for raspberry sorbet. Save the rest for cocktails, soaking cake, or more sorbet! If you make half of this simple syrup recipe, be wary of the sugar not dissolving completely before it boils.
2. In a small sauce-pot, combine sugar and water. Stir to incorporate and bring just to a boil.
3. Remove your simple syrup from the heat, and cool it to ambient temperature. Refrigerate it before using.

How to make a purée from fresh raspberries for your Raspberry Sorbet

1. Consider first the amount of raspberry purée you will need. It takes about twice as many fresh raspberries as the desired volume of purée.
2. Blend fresh raspberries with an immersion blender, traditional blender, food processor, or Nutribullet. Stop blending once the raspberries are broken up.
3. Press the raspberries through a fine sieve with the back of a large spoon in order to catch the seeds. Transfer your purée to a container and refrigerate until you are ready to use it.

Chill your raspberry purée

1. If using fresh raspberries, prepare your raspberry purée. Whether your purée is store-bought or homemade, let it cool in the refrigerator. If your ingredients are cold it helps the sorbet to cool faster and be less icy.

Combine ingredients

1. Blend the raspberry purée, lemon juice, and half of the simple syrup in a bowl. Whisk vigorously or immersion blend.
2. Spin the combined ingredients in your ice cream machine according to the manufacturer's instructions. The sorbet is done when it starts to create ripples that hold and don’t just fall back into the mixture. This will seem like a ‘soft-serve’ texture, and it’s important to stop spinning at that point. If you over-spin your sorbet, it will be hard (and not soft) once it is frozen.

Store

1. Move the sorbet to a frozen container and cover the surface with plastic wrap. Freeze it for several hours or overnight. Honestly, it will be delicious immediately! You suggest trying at least one spoonful just to treat yourself!

After it comes off the heat

Chill it for the time the method names before serving. Keep leftovers covered in the refrigerator.

If you want another plate from Ice cream, open Peach Ice Cream Churned Until Thick and Toasted Marshmallow Smores Ice Cream Frozen Until Scoopable.