Raspberry Rose Sorbet
Updated Dec. 8, 2022
- Total Time
- 10 minutes, plus 4 hours 30 minutes' freezing and refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup water
- 65grams (about ¼ cup plus 1 teaspoon) sugar
- 33grams (about 1 tablespoon plus 2 teaspoons) corn syrup
- 680grams raspberries
- ½teaspoon rose water
Nutritional analysis per serving (4 servings)
175 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 1 gram polyunsaturated fat; 43 grams carbohydrates; 11 grams dietary fiber; 30 grams sugars; 2 grams protein; 8 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the water and sugar in a saucepan and bring to a boil. Reduce the heat and simmer until the sugar has dissolved. Remove from the heat and allow to cool.
- Step 2
In a blender, purée the raspberries with the syrup, corn syrup and rose water. Taste and add a few more drops of rose water if desired. Strain into a bowl and chill in the refrigerator for 2 hours or overnight.
- Step 3
Chill a container in the freezer. Blend the mixture for 30 seconds with an immersion blender, then freeze in an ice cream maker following the manufacturer’s instructions. Transfer to the chilled container and place in the freezer for 2 hours to pack. Allow to soften in the refrigerator for 15 to 30 minutes before serving.
- Advance preparation: This will keep for a couple of weeks in the freezer, but it's best when freshly made.
Private Notes
Comments
You give measurements for everything but the raspberries. How much in cups is 680 grams?
500 grams of raspberries is about 4 cups or almost 18 ounces. 680 grams of raspberries is 24 ounces. I used 5 1/2 cups of frozen Trader Joes raspberries. (Buy 2 16 oz. bags).
I like this recipe because it isn't full of sugar--taste before freezing, it should be a bit sweeter than you want since cold tones down the sweet factor.
It can vary due to the size of the berries and how they sit in a container.
This recipe is given by weight, with approximate liquid/dry measurements to help you adapt. Cooking by weight is much more precise.
Straining out the seeds, while desirable, is a slow, miserable process! Maybe, I don’t have the right strainer - my largest one is two layers of mesh, and takes forever, and endless stirring to push the liquid through. My other strainer, while a single layer of mesh with slightly larger holes, is not much bigger than what one would use for straining loose tea into a cup. This recipe looked so easy… if only I had anticipated this part. Advice - check your strainer supply beforehand, and use one that will more easily and quickly separate the raspberry seeds.
You might have better luck with a food mill, provided you have one with small enough holes.
This was delicious! Next time I will add a tad more rose water as the rose flavor was not really present, and will strain the seeds.
I didn't have rose water so I infused the syrup with mint and lemon verbena instead.
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