Welcome! Subscribe now to view all shows. Login / Learn More

More Views

More Views

Raspberry Sorbet Recipe by Paula Deen

Moderate Level
25 MIN 20 Prep + 5 Cook
Servings
$ /Serving
Print
Moderate Level
25 MIN 20 Prep + 5 Cook
4-6 Servings
$ /Serving

Raspberry Sorbet Recipe by Paula Deen

Moderate Level
25 MIN 20 Prep + 5 Cook
4-6 Servings
$ /Serving

Ingredients

  • 2 cups water
  • 2 cups sugar
  • 2 quarts raspberries, hulled and sliced
  • 1/4 cup fresh lime juice
  • 1/2 cup white corn syrup

Preparation

Bring the sugar and 2 cups water to a boil in a medium saucepan over medium-high heat. Reduce the heat and allow the mixture to simmer, without stirring, until the sugar dissolves, about 3 minutes. Set aside to cool completely.

 

Place the raspberries and lime juice in a food processor and puree. Press the raspberry puree through a strainer to remove the seeds. When the sugar syrup has cooled completely, combine with the raspberry puree. Add the corn syrup and stir well.

 

Pour the mixture into an ice cream maker and freeze according to manufacturer's instructions. Sorbet is particularly soft after churning but firms up after freezing. Makes 2 quarts.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product