Right now, during raspberry season, I'm excited to share this wonderful raspberry sorbet with you! Many of you have probably made homemade fruit ice cream before — usually you just blend the berries with sugar and freeze them. That's perfectly fine and healthy, but if you want a truly delicious result, it takes just a little extra effort. Specifically, instead of simply freezing the fruit purée, you first mix it with a cornstarch-based gel. This way, as the sorbet begins to melt, it has a lovely creamy consistency rather than turning into a watery liquid. That's the whole trick! You can use this same method to make sorbet with other berries or a mix of berries — black currants, blueberries, and the like all work great. The key is to get a thick berry purée to work with. My little daughter has already had three servings, so kids are sure to love this sorbet — and grown-ups will enjoy it just as much :-)
Ingredients:
- 500 g raspberries (fresh or frozen)
- 70-100 g sugar
- 15 g cornstarch
- 10 g vanilla sugar
- 2 tbsp lemon juice
- 150 ml water
How to cook raspberry sorbet
Place the solids left in the strainer into a small saucepan, add 100 ml of water, bring to a boil, and simmer for a couple of minutes.
Strain the liquid and return it to the saucepan. Add the sugar and vanilla sugar, and bring to a boil. Be sure to adjust the amount of sugar to your own taste, as well as depending on which berries you use.
Dissolve the starch in 50 ml of water in a glass and stir well. Pour the dissolved starch into the saucepan while stirring. Cook until thickened — you should end up with a fairly thick gel. Let it cool completely.
Combine the raspberry purée, raspberry gel, and lemon juice, then place in the freezer. Freeze for 3–5 hours until you reach a "soft-serve" consistency, blending the mixture with an immersion blender 2–3 times during that period.
This is necessary to ensure the sorbet is free of large ice crystals and has a pleasant, smooth consistency.
Then transfer the mixture to a sealable container and store in the freezer. I also poured some of the mixture into ice pop molds. Here's what the raspberry sorbet looks like frozen in a mold.
If you don't have molds, serve the sorbet as scoops in a dessert cup (let the container sit at room temperature for 5–7 minutes before scooping). I garnished the sorbet with fresh raspberries and mint. Raspberry sorbet has a lovely creamy texture, a clean fruity flavor, it's wonderfully refreshing, and it's very low in calories!
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