Homemade Fresh Raspberry Sorbet

Ingredienti

• 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

Preparazione

1. 1

   Preparation1. Make the sugar syrup

2. 2

   Put the water and the granulated sugar into a small saucepan.

3. 3

   Set the heat to medium and stir until the sugar is completely dissolved.

4. 4

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

5. 5

   2. Puree and strain the fruit

6. 6

   Place the raspberries and the lemon juice in a small blender or use an immersion blender to blend into a smooth purée.

7. 7

   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.

8. 8

   Stir the cooled sugar syrup into the strained raspberry purée.

9. 9

   Chill the mixture in the refrigerator for another 15 minutes so it is thoroughly cold.

10. 10

    3. Churning in the GreenPan ice cream maker

11. 11

    Turn on the GreenPan ice cream maker and set the timer manually to 20 minutes.

12. 12

    Pour the cold raspberry mixture into the running machine through the filling opening.

13. 13

    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.

14. 14

    4. Serving

15. 15

    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.