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The Easiest Most Delish Raspberry Sorbet

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December 15, 2017

The Easiest Most Delish Raspberry Sorbet

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Raspberry Sorbet

ingredients for three-quarters of a litre
200gm caster sugar
200ml water
1 x large lemon
1kg frozen raspberries


  1. Boil kettle. Pour 100ml boiling water over caster sugar. Stir to dissolve sugar. Cool sugar syrup in fridge or freezer or over a bowl of iced water.
  2. Zest lemon to yield 1 to 2 teaspoons.
  3. Juice lemon to yield 2 tablespoons.
  4. Once syrup has cooled add zest and juice.
  5. Place frozen raspberries in food processor and whizz to roughly chop.
  6. With motor on add lemon zest along with juice and cooled sugar syrup to make smooth paste.
  7. Push semi-frozen mix through a fine gauge sieve to remove pips. Time consuming but worth it as the texture is satisfyingly smooth.
  8. Place into freezer-proof container.
  9. Freeze for 1 hour for ‘soft-serve’ or over night for firm sorbet.
  10. If sorbet is very hard, remove from freezer into fridge for 20 to 30 minutes before serving.
  11. Scoop out and serve in chilled bowls.

cooks notes:

  • This recipe will freeze quite quickly as it’s made with frozen raspberries.
  • For a raspberries and cream dessert, serve with a scoop of vanilla ice cream as pictured.
  • Raspberries also go well with chocolate so serve some curls or grated chocolate on top.
  • Add a sprinkling of lime zest on serving with some silver cachous for a pretty Christmas colour theme.

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Meet the team

Tracey Cotterell

Tracey Cotterell
Tracey Cotterell


Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell


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