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Home Zelf Verse Frambozen Sorbet

Recipes Sorbet Ice cream Summer

Nothing beats the pure, intense taste of homemade fruit ice. This fresh raspberry sorbet is the ultimate summer dessert: bright red, delightfully tart and velvety-smooth in texture. Thanks to the GreenPan ice cream maker, the sorbet reaches the perfect airy consistency without forming ice crystals. Because this recipe is entirely vegan and dairy-free, everyone can enjoy it worry-free. Serve it on a warm day or as an elegant finish to a dinner!

x_ckl_recipe_markerHomemade Fresh Raspberry Sorbet Whip up the perfect raspberry sorbet in no time with this simple recipe for the GreenPan ice cream maker. Full of flavour, wonderfully refreshing and 100% natural. Creamy Fresh Raspberry Sorbet Dessert Italian 2 20 min 1 hour (optional, for firmer scoops) 15 min 55 min

Preparation

1. Make the sugar syrup
Put the water and the granulated sugar into a small saucepan.
Set the heat to medium and stir until the sugar is completely dissolved.

Let the syrup simmer gently for 1 minute, then remove the pan from the heat and let the syrup cool completely in the refrigerator.

2. Puree and strain the fruit
Place the raspberries and the lemon juice in a small blender or use an immersion blender to blend into a smooth purée.
Press the purée through a fine sieve using the back of a spoon to remove the seeds.

This gives the sorbet its characteristic, velvety texture.
Stir the cooled sugar syrup into the strained raspberry purée.
Chill the mixture in the refrigerator for another 15 minutes so it is thoroughly cold.

3. Churning in the GreenPan ice cream maker
Turn on the GreenPan ice cream maker and set the timer manually to 20 minutes.
Pour the cold raspberry mixture into the running machine through the filling opening.

Keep a close eye on the machine: because this is a smaller batch, the ice often reaches the perfect sorbet texture after just 15 minutes.

4. Serving
Tip: Spoon the sorbet directly from the machine into two pretty glasses or bowls for a wonderfully soft result, or pop it in the freezer for another hour if you want firm scoops. Want an extra touch? Garnish with a mint leaf and a few reserved fresh raspberries.

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Recipe

Homemade Fresh Raspberry Sorbet

Whip up the perfect raspberry sorbet in no time with this simple recipe for the GreenPan ice cream maker. Full of flavour, wonderfully refreshing and 100% natural.

Course	Dessert
Kitchen	Italian
Servings	2

Preparation time

Preparation time	20 min
Stiffen up min.	1 hour (optional, for firmer scoops)
Cooling time	15 min
Total	55 min

Equipment

Saucepan
Blender or immersion blender
Fine sieve
Ice cream maker
Refrigerator

Ingredients

500 g fresh raspberries (frozen works too—if using frozen, thaw first)
60 g fine granulated sugar
50 ml water
1 tsp fresh lemon juice

Creamy Fresh Raspberry Sorbet

Preparation

1. Make the sugar syrup
Put the water and the granulated sugar into a small saucepan.
Set the heat to medium and stir until the sugar is completely dissolved.

Let the syrup simmer gently for 1 minute, then remove the pan from the heat and let the syrup cool completely in the refrigerator.

2. Puree and strain the fruit
Place the raspberries and the lemon juice in a small blender or use an immersion blender to blend into a smooth purée.
Press the purée through a fine sieve using the back of a spoon to remove the seeds.

This gives the sorbet its characteristic, velvety texture.
Stir the cooled sugar syrup into the strained raspberry purée.
Chill the mixture in the refrigerator for another 15 minutes so it is thoroughly cold.

3. Churning in the GreenPan ice cream maker
Turn on the GreenPan ice cream maker and set the timer manually to 20 minutes.
Pour the cold raspberry mixture into the running machine through the filling opening.

Keep a close eye on the machine: because this is a smaller batch, the ice often reaches the perfect sorbet texture after just 15 minutes.

4. Serving
Tip: Spoon the sorbet directly from the machine into two pretty glasses or bowls for a wonderfully soft result, or pop it in the freezer for another hour if you want firm scoops. Want an extra touch? Garnish with a mint leaf and a few reserved fresh raspberries.

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This raspberry sorbet is wonderfully refreshing and surprisingly easy to make. With fresh raspberries and a homemade sugar syrup you'll have a velvety sorbet in no time that impresses at any party or as the finale to a summer dinner.

Store any leftover sorbet in a well-sealed container in the freezer. Remove the container about 5 minutes before serving so the sorbet softens slightly and is easier to scoop. The sorbet will keep in the freezer for up to two weeks.