Ingredients
Equipment
Method
- Step 1: Make the simple syrup. Combine water and sugar in a small saucepan over low heat. Stir until sugar is completely dissolved. Remove from heat and let cool completely (at room temperature or in the fridge).
- Step 2: Blend the base. Once the simple syrup is cool, pour it into a food processor or blender. Add raspberries and lemon juice. Process until silky smooth.
- Step 3: Chill the mixture. Pour the smooth raspberry mixture into a container and refrigerate for at least 1 hour.
- Step 4: Prep ice cream maker. While the base chills, ensure your ice cream maker bowl has been frozen according to manufacturer instructions (usually 12-24 hours).
- Step 5: Churn. Pour the chilled mixture into the frozen ice cream maker bowl. Churn for approximately 20 minutes, or until it reaches a thick soft-serve consistency.
- Step 6: Freeze. Scoop the churned sorbet into a freezer-safe container. Press plastic wrap directly onto the surface to prevent ice crystals. Freeze for at least 3 hours to firm up. Let soften slightly before serving.
Notes
Ensure simple syrup is fully cooled and raspberry mixture is well-chilled before churning. Your ice cream maker bowl must be frozen solid for the recommended time. To prevent ice crystals, press plastic wrap directly onto the sorbet surface before the final freeze. Let the sorbet soften slightly at room temperature for 5-10 minutes before scooping. Store in an airtight, freezer-safe container for up to 2-3 weeks.