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.

📝 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

👨‍🍳 Instructions

1. 1Preparation1. Make the sugar syrup
2. 2Put the water and the granulated sugar into a small saucepan.
3. 3Set the heat to medium and stir until the sugar is completely dissolved.
4. 4Let the syrup simmer gently for 1 minute, then remove the pan from the heat and let the syrup cool completely in the refrigerator.
5. 52. Puree and strain the fruit
6. 6Place the raspberries and the lemon juice in a small blender or use an immersion blender to blend into a smooth purée.
7. 7Press the purée through a fine sieve using the back of a spoon to remove the seeds. This gives the sorbet its characteristic, velvety texture.
8. 8Stir the cooled sugar syrup into the strained raspberry purée.
9. 9Chill the mixture in the refrigerator for another 15 minutes so it is thoroughly cold.
10. 103. Churning in the GreenPan ice cream maker
11. 11Turn on the GreenPan ice cream maker and set the timer manually to 20 minutes.
12. 12Pour the cold raspberry mixture into the running machine through the filling opening.
13. 13Keep a close eye on the machine: because this is a smaller batch, the ice often reaches the perfect sorbet texture after just 15 minutes.
14. 144. Serving
15. 15Tip: 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.