Raspberry Sorbet

Recipe file created July 23, 2000.
Add two tablespoons of framboise liqueur for something special.


Put sugar and water in a saucepan. Stir until dissolved. bring to a boil without stirring. Cool.

Put raspberries into a blender or food processor and puree. Strain out the seeds. Stir into the sugar/water mixture. Pour into a freezer container. Freeze until mushy.

Turn into a bowl and beat well to break down ice crystals. Return to freezer until firm.

Place in refrigerator 20 minutes before serving to soften.


If you want to serve this after supper, put it in the fridge as soon as the food is on the table. Different freezers are set to different temperatures. I have a small ice-box freezer inside my refrigerator compartment. I do not have to set the sorbet to soften in this case. If it is in my deep-freeze, however, it takes a little longer to soften.

-- Rox

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