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Raspberry Sorbet or Granita

"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. "

Rating: This weblink has been rated 1 time with an average star rating of 5.0 Read Reviews (1)

Rate/Review | 102 people have saved this

Prep Time:
20 Min
Cook Time:
5 Min
Ready In:
6 Hrs 25 Min

Servings  (Help)

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Original Recipe Yield 10 servings
 

Ingredients

  • 4 (6 ounce) containers fresh red raspberries
  • 1/2 cup honey
  • 4 cups water, divided
  • 3/4 cup white sugar
  • 1/2 cup light corn syrup

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 189 | Total Fat: 0.4g | Cholesterol: 0mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 20, 2009 by Toasted Garlic 
You can substitute strawberries, but I found that it needed a cup less water, which made it... MORE

 
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