Raspberry Sorbet

🛒 Ingredients

• Fresh or Frozen Raspberries 75 g · 39 kcal
• Water 45 g · 0 kcal
• Fresh Lemon Juice 5 g · 0 kcal
• Granulated Sugar 30 g · 117 kcal

👨‍🍳 Instructions

1. Combine 45g (1/4 of total) water and 30g (1/4 of total) granulated sugar in a small saucepan.
2. Heat over medium heat, stirring until the sugar dissolves completely; remove from heat and let cool to room temperature.
3. In a blender or food processor, combine 75g (1/4 of total) raspberries and 5g (1/4 of total) fresh lemon juice.
4. Blend until very smooth, then strain the puree through a fine-mesh sieve to remove seeds, pressing with a spatula to extract all liquid.
5. Mix the cooled simple syrup with the strained raspberry puree.
6. Chill the mixture in the refrigerator for at least 2 hours, or until thoroughly cold.
7. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions, typically for 20-30 minutes, until it reaches a soft-serve consistency.
8. Transfer the sorbet to an airtight container and freeze for at least 4 hours, or until firm, before serving.