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Raspberry Sorbet

Author: Adapted from Kitchen Aid book page 11


  • 750 g raspberries
  • 90 mls lemon juice
  • 300 mls Simple syrup


  • Combine the raspberries and lemon juice in a food processor
  • Process until very smooth
  • Pass through a chinois, pressing lightly on the fruit with the back of a spoon
  • You want as much juice as possible to pass through the sieve, but none of the solids
  • Discard the solids and place the juice into the fridge overnight
  • Mix the juice with the simple syrup
  • Churn in your ice cream maker until thickened
  • Freeze for at least 2 hours before using