Raspberry Sorbet
Every time I see the title of this post, I start singing Prince’s Raspberry Beret. Except obviously, I change it to be Raspberry Sorbet. Sorry for getting that song stuck in your head.
Btw, did you see the Jimmy Fallon skit where he and Neil Patrick Harris play Catch Phrase with two audience members? Jimmy Fallon is trying to get this guy to say beret and he starts singing “she wore a raspsberry…” The guy goes “hat?” it was too funny. I love Jimmy Fallon. And Neil Patrick Harris. But I digress…
This raspberry sorbet does deserve for a song to be written about it. I’ve already made it three times. It’s so simple to make and only uses five ingredients (and one is water). It tastes refreshing and juicy (can sorbet taste juicy?!?) just like summertime raspberries should.
Watch the amount of sugar you use based on how sweet your raspberries are. I read some comments that it was too sweet. If you’re picking your own raspberries, you will definitely want to cut down on the amount of sugar.
Three Years Ago: Strawberry Hand Pies and Strawberry Cheesecake Ice Cream Bars
Five Years Ago: Blueberry Muffins
Raspberry Sorbet
Yield: ~5 cups
Ingredients:
2 cups water
1 1⁄4 cups sugar
1 tsp vanilla
1 1/4 lb. fresh raspberries (about 5 cups), separated
2 Tbsp fresh lemon juice
Directions:
In a 2-quart saucepan, bring water and sugar to a boil, stirring to dissolve. Reduce heat to low and simmer, without stirring, to make a syrup, for 5 minutes.
Allow simple syrup to cool to room temperature.
While the simple syrup is cooling, puree one pound (~4 cups) of the raspberries in a blender or food processor until smooth. Scrape the purée through a fine sieve into a bowl; discard the seeds.
Stir the raspberry puree, cooled simple syrup, vanilla, and lemon juice together.
Pour it into a 2-quart ice cream maker. Freeze according to the manufacturer's instructions until almost set but still a little slushy, about 25 minutes.
Add remaining raspberries (about 1 cup) and continue freezing in the ice cream maker for about 5 minutes. Transfer the sorbet to a plastic container and freeze until completely set, about 1 hour.
Recipe from Saveur
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Loving the look of this recipe. Is it tart enough so that I could can it using using the water bath method, or do you think I should employ pressure? I’m about to come into a dozen pints of blueberries, and I’m trying to be creative. 🙂
Ohmygodness! I made it and I’m in love! 🙂
Greetings from Poland!
beantownbaker — July 14th, 2013 @ 4:19 pm
So glad you enjoyed this! Glad to have a friend in Poland 🙂
I made your curd as part of my newest recipe (Eeyore’s Birthday Cake–angel food cake with blueberry curd filling), and I just wanted to say that it turned out fantastic! The curd was really easy to make and super delicious. 🙂
beantownbaker — September 2nd, 2014 @ 7:16 pm
So glad you enjoyed this curd recipe!
how much would I need to fill a 3 layer cake.. its for my wedding and I am looking for an easy recipe.
beantownbaker — September 2nd, 2014 @ 7:18 pm
Hope this worked well for you. I used one batch for a triple layer cake.
I was thinking about making this for a shower cake do you know if it would blueberry curd freezes well?
So I’m not sure what I did wrong, but I just made this recipe and it seems something went awry. It didn’t come out very purple, more like a bluish gray, and it doesn’t really taste like blueberries. I used 1 cup of frozen blueberries. Did I use the wrong kind of blueberries maybe?
Hello is it possible to can this recipe?