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    You are in: Home / Recipes / Raspberry Sorbet Recipe
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    Raspberry Sorbet

    Raspberry Sorbet. Photo by Sackville

    1/1 Photo of Raspberry Sorbet

    Total Time:

    Prep Time:

    Cook Time:

    5 hrs

    1 hrs

    4 hrs

    Sackville's Note:

    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.

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    Units: US | Metric


    1. 1
      Put the sugar and water in a pot and heat until the sugar dissolves.
    2. 2
      This is likely to happen before the water boils.
    3. 3
      Do not stir, but instead set the mixture aside to cool and then put in the fridge until it is completely cold.
    4. 4
      Afterwards, mix the berries, cold syrup and creme de cassis in a food processor or blender.
    5. 5
      Whiz until smooth and then, if desired, push through a sieve to remove the seeds.
    6. 6
      You can leave the seeds in if you like a little crunch in your sorbet.
    7. 7
      Freeze the mixture in an ice cream maker.
    8. 8
      You can also do it by hand, stirring the frozen edges into the center every hour or so until it is nearly frozen.
    9. 9
      However, the texture will not be as velvety as in an ice cream maker.

    Ratings & Reviews:


    Nutritional Facts for Raspberry Sorbet

    Serving Size: 1 (123 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 174.8
    Calories from Fat 9
    Total Fat 1.0 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 2.1 mg
    Total Carbohydrate 43.1 g
    Dietary Fiber 10.0 g
    Sugars 30.8 g
    Protein 1.8 g

    The following items or measurements are not included:

    creme de cassis

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