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Raspberry sorbet

A light and refreshing summer dessert.

raspberry sorbet

Composition:

  • raspberries – 500 gr.
  • sugar – 4-5 tbsp.

Cooking raspberry sorbet:

Twist the raspberries in a blender or meat grinder. Grate the juice through a sieve to remove the pips.
Dissolve sugar in 0.5 tbsp. water. Add the syrup to the raspberry juice and stir. Pour the juice into a container and place in the freezer. Stir the juice every 20 minutes so that the mixture freezes without ice crystals.
After 3-4 hours, the sorbet will solidify and can be served by scooping with a spoon. If the mixture is frozen very hard, scoop the sorbet with a spoon, as if scraping it from the top and from the wall of the container.
When serving, you can decorate with fresh raspberries.
Enjoy!

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