Raspberry Sorbet

Name: Raspberry Sorbet
Ingredients: 1 pound 4 ounces (570 g) fresh raspberries (approximately 5 cups/1 l 200 ml, loosely packed); 2 cups (480 ml) simple syrup, at room temperature; 2 cups (480 ml) salt; Few drops Tartaric Acid Solution or lemon juice; Few drops Tartaric Acid Solution or lemon juice

Preparation info

Yield: approximately
6 cups

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

It is important to use a chilled container for storage or the sorbet will start to liquefy immediately. The amount of water needed in the recipe can vary quite a bit depending on the time of year and the sweetness of the particular variety of raspberry.

Ingredients

1 pound 4 ounces (570 g) fresh raspberries (approximately 5

Dessert
Vegan
Gluten-free

Method

Puree the raspberries in a food processor; strain. There should be about 2 cups (480 ml) juice. Proceed as long as you have reasonably close to this amount; the measurement need not