Raspberry Sorbet

Preparation info

  • Difficulty


Appears in

Home Made

By Yvette van Boven

Published 2011

  • About


  • 500 g (16 oz/4 cups) raspberries (these days easily available in your supermarket’s frozen food section!)
  • 150 g (5 oz/ cup) caster (superfine) sugar
  • 100 ml (approx. 3 fl oz/½ cup) water


Purée the raspberries in a blender. If you do not like small seeds, press the pulp through a strainer.

Heat the sugar and water in a saucepan, stir until the sugar has dissolved. Pour the syrup onto the raspberry pulp and leave to fully cool.

Churn the sorbet in an ice-cream maker for approximately 30 minutes or freeze the mixture in the freezer.

If using the freezer, fluff up the sorbet every hour and it will be ready in approximately 4 hours.