Seedless Raspberry Sorbet
Inspired by techniques from America's Test Kitchen.
A vivid, smooth raspberry sorbet: the purée is sieved free of seeds and part of the base is frozen ahead so it churns extra smooth.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
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Equipment
- ice-cream maker
- blender
- fine sieve
- large jug
- freezer container with lid
- small saucepan
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 125 kcal |
| Protein | 0.9 g |
| Carbohydrate | 31.4 g |
| of which sugars | 25.6 g |
| of which free sugars | 22.3 g |
| Fat | 0.5 g |
| of which saturates | 0 g |
| Fibre | 4.9 g |
| Salt | 0.11 g |
Protein per 100 kcal
0.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Sorbet
- 180 ml water
- 140 g caster sugar
- 50 g light corn syrup or glucose syrup
- 1 g fine sea salt or table salt a pinch
- 600 g raspberries (fresh or thawed frozen)
- 1 tbsp lemon juice
- 1
Syrup. Warm the water, sugar and salt in the small pan just until the sugar dissolves, then cool for 10 min.
- 2
Blend. Blend the raspberries, the warm syrup, corn syrup and lemon juice for 30 seconds.
- 3
Sieve. Press it through the sieve with the back of a ladle, scraping the underside, until only dry seeds are left.
- 4
Split and chill. Pour 250 ml into a small bowl and freeze it; refrigerate the rest. Leave both for at least 4 h.
- 5
Combine. Scrape the frozen portion into the cold base and stir until it melts; this makes the mix extra cold so it churns faster and smoother.
- 6
Churn and freeze. Churn for 15-25 min, until thick and paler, pack firmly into the container and freeze for at least 2 h.
Storage
Keep covered in the freezer for up to 5 days. Soften for 10 min before scooping.
