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Homemade raspberry sorbet
Sorbets are lighter versions of everyone's favorite ice cream. The main part of the sorbet is fruit or berry puree, so they are much inferior to ice cream in terms of calories, which is definitely a huge plus for the summer! Today I will teach you how to make raspberry sorbet. Traditionally, I use an ice cream maker - thanks to it, the sorbet does not turn into ice, and you can easily form a beautiful ball out of it.
How to cook Homemade raspberry sorbet
Step 1
This amount of ingredients is for an ice cream maker with a 500 ml bowl. Yield of finished ice cream - about 500 g
Step 2
Defrost the raspberries, pierce with a blender and grind through a sieve into a puree. Don't throw away the bones!
Step 3
Put the puree in the refrigerator, and transfer the bones to a saucepan, add 450 ml of water, sugar. Bring to a boil and boil for about 5 minutes.
Step 4
Add starch to the remaining 50 ml of water and mix.
Step 5
Strain the raspberry "compote" through a sieve, discard the seeds, and pour the liquid back into the saucepan. Add lemon juice and bring to a boil.
Step 6
Introduce the starch mixture in a thin stream, stirring intensively in a circle - you will get a jelly mass. It does not need to be cooked for a long time - it thickens a little - remove from heat. Cool first to room temperature, then in the refrigerator for at least 3-5 hours.
Step 7
When the mixture has cooled well, mix it with raspberry puree. Next, make the sorbet according to the instructions for your ice cream maker. In my case, I pre-freeze the bowl of the ice cream maker for 8-12 hours, then pour in the sorbet mass with the stirrer turned on. In 20 minutes. the mass will noticeably thicken - you can transfer it to a container (or ice cream molds) and put it in the freezer for at least 5-8 hours until the final freezing.
Step 8
Before serving, let the sorbet defrost a little at room temperature (10 minutes), then you will get perfect balls. Thanks to the use of an ice cream maker, the sorbet is obtained not as an ice cube, but as a homogeneous mass. Awesome tasty!
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