Raspberry Sorbet

Instructions

1. Step 1

   Prepare the ice cream maker according to its manufacturer's directions, pre-freezing its bowl if required.

   Cookware: Ice Cream Maker

2. Step 2

   Combine the sugar and water in the saucepan. Stir over medium heat until the sugar dissolves and the syrup just begins to simmer, then remove it from the heat.

   Timer: 5 min (fixed)

   Ingredients used: 150.0 gr Granulated Sugar, 180.0 ml Water

   Cookware: saucepan

3. Step 3

   Pour the syrup into the mixing bowl and refrigerate until cold.

   Timer: 30 min (fixed)

   Cookware: mixing bowl

4. Step 4

   Blend the raspberries and lemon juice until smooth.

   Timer: 2 min (fixed)

   Ingredients used: 30.0 ml Lemon Juice, 500.0 gr Raspberry

   Cookware: blender

5. Step 5

   Press the raspberry puree through the fine-mesh sieve into the cold syrup, discarding the seeds. Stir until evenly combined.

   Timer: 5 min (fixed)

   Cookware: fine mesh sieve, mixing bowl

6. Step 6

   Cover and refrigerate the sorbet base until thoroughly cold.

   Timer: 60 min (fixed)

   Cookware: mixing bowl

7. Step 7

   Churn the cold base in the ice cream maker until thick and softly frozen.

   Timer: 20 min (fixed)

   Cookware: Ice Cream Maker

8. Step 8

   Transfer the sorbet to the freezer container, cover, and freeze until firm enough to scoop.

   Timer: 180 min (fixed)

   Cookware: Airtight freezer container

9. Step 9

   Let the sorbet soften at room temperature briefly before scooping.

   Timer: 5 min (fixed)

   Cookware: Airtight freezer container