Raspberry Sorbet or Granita recipe

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Ingredients

4 (6 ounce) containers fresh red raspberries
½ cup honey
4 cups water, divided
¾ cup white sugar
½ cup light corn syrup

Nutrition Info

189.4 calories
carbohydrate: 49.4 g
cholesterol: : -
fat: 0.4 g
fiber: 4.7 g
protein: 0.7 g
saturatedFat: : -
servingSize: -
sodium: 13.7 mg
sugar: 36.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place raspberries in work bowl of a food processor, and process until smooth. If an extra smooth sorbet is desired, press pureed raspberries through a fine sieve to remove seeds. Whisk together pureed raspberries and honey in a large bowl.

  2. Combine 3 cups of water, sugar, and corn syrup in a large saucepan, stir to combine. Bring to a boil over high heat. Boil until sugar is dissolved, about 2 minutes, do not stir. Stir the sugar water and the remaining 1 cup of water into the raspberry puree.

  3. Make an ice bath by filling a very large bowl with water and ice. Set the bowl of raspberry puree in the ice bath, and whisk until cool. Pour cooled puree into a 9x13 baking dish, and cover, freeze until solid, 6 to 8 hours.

  4. To make a coarsely textured granita, use a fork to scrape frozen puree into small crumbs. For a deliciously silky sorbet, transfer frozen puree to a food processor and process until smooth.

Recipe Yield

10 servings

Recipe Note

No ice cream machine required! Partially sweetened with honey to give it a delicious sun-ripened quality. Very tart and very flavorful. This recipe is versatile, as the finished product can be an icy granita or smooth sorbet.

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