Reviews (1)
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36 Ratings
5 star values:
13
4 star values:
6
3 star values:
8
2 star values:
8
1 star values:
1
Martha Stewart Member
Rating: 5.0 stars
11/18/2020
Because measuring 1&2/3 lbs of raspberries is tedious and I had quit a lot of berries, I increased the weight to an even 2lbs. I followed the recipe but added 1 Tbsp of lemon juice to give the sorbet tartness. Tasted better and fresher than the expensive store bought kind.
Martha Stewart Member
Rating: Unrated
07/21/2010
Delicious recipe! So simple and wonderful! I added a blurb of cream to make kind of a sherbet, because I was afraid it would be icy, and it turned out soo well! Lovely texture! Great way to use up my abundance of raspberries!
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Gallery
Raspberry Sorbet
Recipe Summary
Yield: Makes about 1 quart
Ingredients
Ingredient Checklist
1 cup sugar
1 3/4 cups plus 4 teaspoons water
6 cups (1 2/3 pounds) raspberries
Gallery
Raspberry Sorbet
Recipe Summary
Yield: Makes about 1 quart
Gallery
Raspberry Sorbet
Raspberry Sorbet
Raspberry Sorbet
Recipe Summary
Yield: Makes about 1 quart
Recipe Summary
Yield: Makes about 1 quart
Yield: Makes about 1 quart
Makes about 1 quart
Ingredients
Ingredients
- 1 cup sugar
- 1 3/4 cups plus 4 teaspoons water
- 6 cups (1 2/3 pounds) raspberries
Directions
Bring sugar and 1 cup water to a boil in a large saucepan. Cook, stirring occasionally, until sugar dissolves. Let syrup cool.
Pulse raspberries and remaining 3/4 cup plus 4 teaspoons water in a food processor until smooth. Strain through a fine sieve set in a deep bowl or a large glass measuring cup. Using a rubber spatula, gently press down on the mixture to extract as much liquid as possible; discard solids.
Transfer raspberry puree to a deep bowl or airtight container. Add syrup, and stir until well combined. Refrigerate for at least 1 hour.
Pour mixture into an ice cream maker, and freeze according to manufacturers’ instructions. Transfer sorbet to a large airtight container, and freeze for at least 2 hours.
Reviews (1)
Add Rating & Review
36 Ratings
5 star values:
13
4 star values:
6
3 star values:
8
2 star values:
8
1 star values:
1
Martha Stewart Member
Rating: 5.0 stars
11/18/2020
Because measuring 1&2/3 lbs of raspberries is tedious and I had quit a lot of berries, I increased the weight to an even 2lbs. I followed the recipe but added 1 Tbsp of lemon juice to give the sorbet tartness. Tasted better and fresher than the expensive store bought kind.
Martha Stewart Member
Rating: Unrated
07/21/2010
Delicious recipe! So simple and wonderful! I added a blurb of cream to make kind of a sherbet, because I was afraid it would be icy, and it turned out soo well! Lovely texture! Great way to use up my abundance of raspberries!
Reviews (1)
Add Rating & Review
36 Ratings
5 star values:
13
4 star values:
6
3 star values:
8
2 star values:
8
1 star values:
1
Add Rating & Review
36 Ratings
5 star values:
13
4 star values:
6
3 star values:
8
2 star values:
8
1 star values:
1
36 Ratings
5 star values:
13
4 star values:
6
3 star values:
8
2 star values:
8
1 star values:
1
36 Ratings
5 star values:
13
4 star values:
6
3 star values:
8
2 star values:
8
1 star values:
1
- 5 star values:
- 13
- 4 star values:
- 6
- 3 star values:
- 8
- 2 star values:
- 8
- 1 star values:
- 1
Martha Stewart Member
Rating: 5.0 stars
11/18/2020
Because measuring 1&2/3 lbs of raspberries is tedious and I had quit a lot of berries, I increased the weight to an even 2lbs. I followed the recipe but added 1 Tbsp of lemon juice to give the sorbet tartness. Tasted better and fresher than the expensive store bought kind.
Martha Stewart Member
Rating: Unrated
07/21/2010
Delicious recipe! So simple and wonderful! I added a blurb of cream to make kind of a sherbet, because I was afraid it would be icy, and it turned out soo well! Lovely texture! Great way to use up my abundance of raspberries!
Martha Stewart Member
Rating: 5.0 stars
11/18/2020
Because measuring 1&2/3 lbs of raspberries is tedious and I had quit a lot of berries, I increased the weight to an even 2lbs. I followed the recipe but added 1 Tbsp of lemon juice to give the sorbet tartness. Tasted better and fresher than the expensive store bought kind.
Rating: 5.0 stars
Rating: Unrated
07/21/2010
Delicious recipe! So simple and wonderful! I added a blurb of cream to make kind of a sherbet, because I was afraid it would be icy, and it turned out soo well! Lovely texture! Great way to use up my abundance of raspberries!
Rating: Unrated
All Reviews for Raspberry Sorbet
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Raspberry Sorbet
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
