Raspberry Chili Sorbet Recipes

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RASPBERRY SORBET



Raspberry sorbet image

Make your own raspberry sorbet with just three ingredients. Perfect for hot summer days, or pairing with chocolate puds - and it's vegan too

Provided by Esther Clark

Categories     Dessert, Treat

Time 25m

Yield Serves 8-10

Number Of Ingredients 3

200g granulated sugar
500g raspberries , plus more to serve (optional)
1 lemon , juiced

Steps:

  • Put the sugar and 270ml water in a saucepan over a low heat and stir until the sugar has dissolved. Raise the heat and simmer for 5 mins, or until the liquid has become a syrup. Set aside to cool.
  • Put the raspberries and lemon juice in a food processor and blitz until smooth. Strain through a fine sieve into a bowl and discard the seeds. Combine with the sugar syrup, then pour into freezer-proof container.
  • Freeze for 1 hr 30 mins, then whisk with a balloon whisk or a fork to break up any ice crystals that have formed and return to the freezer.
  • Keep mixing the sorbet once an hour for 4 hrs to break up the ice crystals. Stop mixing when firm but scoopable. Will keep in the freezer for up to a month. Serve with extra raspberries, if you like.

Nutrition Facts : Calories 96 calories, Fat 0.1 grams fat, SaturatedFat 0.1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium

RASPBERRY SORBET OR GRANITA



Raspberry Sorbet or Granita image

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.

Provided by Toasted Garlic

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 6h25m

Yield 10

Number Of Ingredients 5

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

Steps:

  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 189.4 calories, Carbohydrate 49.4 g, Fat 0.4 g, Fiber 4.7 g, Protein 0.7 g, Sodium 13.7 mg, Sugar 36.5 g

RASPBERRY SORBET



Raspberry Sorbet image

Provided by Molly O'Neill

Categories     ice creams and sorbets, project, dessert

Time 15m

Yield Six servings

Number Of Ingredients 4

2 cups sugar
1 cup water
3 pints fresh raspberries
4 tablespoons fresh lemon juice

Steps:

  • Combine the sugar and water in a small saucepan over medium heat. Simmer for 5 minutes and set aside to cool.
  • Place the raspberries, sugar syrup and lemon juice in a blender and puree until smooth. Strain through a fine-mesh sieve. Refrigerate until cold. Freeze according to the directions on your ice-cream machine.

Nutrition Facts : @context http, Calories 341, UnsaturatedFat 1 gram, Carbohydrate 86 grams, Fat 1 gram, Fiber 10 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 4 milligrams, Sugar 74 grams

RASPBERRY SORBET RECIPE BY TASTY



Raspberry Sorbet Recipe by Tasty image

Here's what you need: frozen raspberry, honey

Provided by Mercedes Sandoval

Categories     Snacks

Yield 2 servings

Number Of Ingredients 2

1 lb frozen raspberry
¼ cup honey, or preferred sweetener

Steps:

  • Blend all ingredients in a food processor or high-speed blender until thoroughly combined.
  • Pour into a rectangular loaf pan and smooth into an even layer.
  • Freeze for 2 hours, or until frozen but still a little soft for scooping. (If freezing overnight, cover with a lid or plastic wrap, but let it sit out at room temperature for about 5-10 minutes before scooping.)
  • Scoop into a bowl.
  • Enjoy!

Nutrition Facts : Calories 278 calories, Carbohydrate 70 grams, Fat 1 gram, Fiber 14 grams, Protein 2 grams, Sugar 53 grams

RASPBERRY SORBET



Raspberry Sorbet image

A classic raspberry sorbet is just the thing to enjoy on a warm summer day. Make two batches of this recipe if needed for double the dessert.Get the recipe for Vanilla Ice Cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 1 quart

Number Of Ingredients 3

1 cup sugar
1 3/4 cups plus 4 teaspoons water
6 cups (1 2/3 pounds) raspberries

Steps:

  • Bring sugar and 1 cup water to a boil in a large saucepan. Cook, stirring occasionally, until sugar dissolves. Let syrup cool.
  • Pulse raspberries and remaining 3/4 cup plus 4 teaspoons water in a food processor until smooth. Strain through a fine sieve set in a deep bowl or a large glass measuring cup. Using a rubber spatula, gently press down on the mixture to extract as much liquid as possible; discard solids.
  • Transfer raspberry puree to a deep bowl or airtight container. Add syrup, and stir until well combined. Refrigerate for at least 1 hour.
  • Pour mixture into an ice cream maker, and freeze according to manufacturers' instructions. Transfer sorbet to a large airtight container, and freeze for at least 2 hours.

BLACK RASPBERRY SORBET



Black Raspberry Sorbet image

An easy summer treat! We love making this from the black raspberries that grow in our backyard. For garnish, we use mint and pansies grown from seed. You can buy edible flowers from the grocery store, or grow your own, but don't use plants from nurseries that have been treated with pesticides.

Provided by anglophile612

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 6h20m

Yield 6

Number Of Ingredients 6

¾ cup slightly warm water
½ cup white sugar
1 tablespoon creme de cassis liqueur
4 cups black raspberries
2 tablespoons lemon juice
2 egg whites

Steps:

  • Combine water, sugar, and creme de cassis in a medium bowl. Stir until sugar granules are completely dissolved, 2 to 3 minutes.
  • Combine berries and lemon juice in a blender; process to a smooth puree.
  • Set a fine mesh strainer over a medium bowl. Pour small batches of the berry puree into the strainer, stirring vigorously to force the liquid into the bowl. Discard the seeds once most of the liquid has been removed.
  • Stir the berry puree into the sugar mixture until well combined. Cover with plastic wrap and freeze for about 4 hours.
  • Beat egg whites in a glass, metal, or ceramic bowl until until stiff peaks form. Remove the puree from the freezer and whisk until slushy. Fold egg whites into the puree until just blended. Cover and freeze until solid, about 2 hours.

Nutrition Facts : Calories 142 calories, Carbohydrate 31.4 g, Fat 1.2 g, Protein 2.5 g, Sodium 20.2 mg, Sugar 18.1 g

REALLY RASPBERRY SORBET COCKTAIL



Really Raspberry Sorbet Cocktail image

Provided by Sandra Lee

Categories     beverage

Time 2m

Yield 4 servings

Number Of Ingredients 5

1/2 pint raspberry sorbet
1/2 pint vanilla frozen yogurt
1/2 cup cran-raspberry juice
1 pint fresh raspberries
1/2 cup vodka, optional

Steps:

  • Put all the ingredients in a blender and blend until smooth. Pour into cocktail glasses and serve.

TRIO OF SORBETS WITH RASPBERRY COULIS



Trio of Sorbets with Raspberry Coulis image

Categories     Food Processor     Ice Cream Machine     Dessert     Freeze/Chill     Frozen Dessert     Raspberry     Apricot     Banana     Kiwi     Summer     Bon Appétit     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 24

Banana Sorbet
1 1/2 pounds ripe bananas (about 4 medium-large)
2/3 cup sugar
1/2 cup water
2 egg yolks
1 tablespoon plus 1 teaspoon fresh lemon juice
Pinch of salt
Pinch of ground ginger
Apricot Sorbet
2 cups water
1 cup sugar
1 6-ounce package dried apricots
1/2 cup dry white wine
1/8 teaspoon ground ginger
Pinch of salt
Kiwi Sorbet
1 cup sugar
1/2 cup water
2 pounds kiwis (about 9 large), peeled, diced
Fresh banana slices, kiwi slices and raspberries (optional)
Raspberry
2 12-ounce bags frozen unsweetened raspberries, thawed
1/2 cup sugar
1/4 cup raspberry jam

Steps:

  • For banana sorbet:
  • Place bananas in freezer to chill 10 minutes. Bring sugar and 1/2 cup water to simmer in heavy small saucepan over medium heat, stirring until sugar dissolves. Beat egg yolks in small bowl to blend. Gradually whisk hot syrup into yolks. Return mixture to same saucepan and stir over low heat just until bubbles appear at pan edge and mixture thickens slightly, stirring constantly, about 2 minutes. Pour yolk mixture into processor. Add fresh lemon juice, salt and ground ginger. Peel cold bananas and slice. Add to processor bowl. Puree until smooth. Immediately transfer custard to ice cream maker and freeze according to manufacturer's instructions. Transfer to container and freeze. (Sorbet can be prepared 2 days ahead. Store in freezer.)
  • For apricot sorbet:
  • Bring 1 cup water and 1 cup sugar to boil in heavy small saucepan over medium heat, stirring until sugar dissolves. pour into processor bowl and cool.
  • Combine remaining 1 cup water, apricots and wine in heavy medium saucepan. Cover and cook over medium-low heat until apricots are very tender, stirring occasionally, about 25 minutes. Add mixture to syrup in processor. Add ginger and salt and puree. Cool.
  • Transfer apricot mixture to ice cream maker and freeze according to manufacturer's instructions. Transfer sorbet to container and freeze. (Can be prepared 2 days ahead. Store in freezer.)
  • For kiwi sorbet:
  • Bring sugar and 1/2 cup water to boil in heavy small saucepan over medium heat, stirring until sugar dissolves. Cool.
  • Puree diced kiwi in processor. Set aside 1 cup puree. Strain remaining puree through fine sieve. Combine both purees and syrup in ice cream maker and freeze according to manufacturer's instructions. Transfer to container and freeze. (Sorbet can be prepared 2 days ahead. Store in freezer.)
  • For raspberry coulis:
  • Puree all ingredients in processor. Strain through fine sieve. (Can be prepared 2 days ahead. Cover and refrigerate.)
  • Spread Raspberry Coulis in center of each dessert plate. Arrange 1 scoop of each sorbet on sauce. Garnish with fresh fruit if desired and serve.

FRESH RASPBERRY SORBET



Fresh Raspberry Sorbet image

You can use either fresh picked berries or frozen with this recipe. Do not use boxed raspberries if you use frozen. You do not need the syrup. Strain the seeds from the puree for a smoother sorbet. From Cuisine at Home.

Provided by Bev I Am

Categories     Frozen Desserts

Time 4m

Yield 2 1/2 cups

Number Of Ingredients 3

1 lb fresh raspberries or 1 lb frozen raspberries
3/4 cup sugar
1/4 cup fresh lime juice or 1/4 cup lemon juice

Steps:

  • Combine berries with sugar and citrus juice, crushing them lightly with the back of a spoon.
  • Let rest at least 30 minutes, or until the berries release their juice (If using frozen berries, allow to rest until thawed).
  • Transfer berries and juice to a food processor and blend until smooth; strain puree, if desired, then chill until cold.
  • Freeze puree in an ice cream maker according to manufacturer's directions.
  • When frozen, transfer to a freezer container, press a piece of wax paper to top, and freeze until firm, at least 3 hours.

RASPBERRY LEMONADE SORBET RECIPE BY TASTY



Raspberry Lemonade Sorbet Recipe by Tasty image

Here's what you need: raspberry, lemon juice, water, sugar, raspberry

Provided by Claire Nolan

Categories     Desserts

Yield 6 servings

Number Of Ingredients 5

1 ½ cups raspberry
½ cup lemon juice
1 cup water
1 cup sugar
2 cups raspberry

Steps:

  • Combine water, sugar, and raspberries in a pot over medium heat. Once the sugar has dissolved, simmer for 30 minutes and reduce.
  • Pour simple syrup through a strainer and remove excess liquid, then let it cool to room temperature.
  • In a blender, combine simple syrup, the remaining raspberries, and lemon juice. Blend until well-combined.
  • Pour into an 8×8 inch (20x20 cm) baking dish and freeze for at least 12 hours.
  • Take out of the freezer and let sit for 5-10 minutes before scooping then serve.
  • Enjoy!

Nutrition Facts : Calories 126 calories, Carbohydrate 31 grams, Fat 0 grams, Fiber 4 grams, Protein 0 grams, Sugar 26 grams

CHOCOLATE RASPBERRY SORBET



Chocolate Raspberry Sorbet image

I just recently found frozen raspberries in the local supermarket (such progress!), and this is now our new favorite dessert!

Provided by Mirj2338

Categories     Frozen Desserts

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

2 cups frozen raspberries, thawed
1/2 cup sugar
2 tablespoons honey
2 cups water
1/4 cup dutch process cocoa
1 ounce semisweet chocolate, chopped

Steps:

  • Push raspberries through fine metal sieve; set aside.
  • In a medium saucepan, combine sugar, honey, and 2 cups water.
  • Over medium heat, bring to a boil, stirring to dissolve sugar.
  • Add cocoa; cook stirring constantly, 2 minutes.
  • Remove from heat, whisk in chocolate and then the raspberry puree.
  • Chill in freezer 30 minutes.
  • Freeze in an ice cream freezer according to manufacturers directions.

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