Raspberry Sorbet or Granita

Raspberry Sorbet or Granita

10
Toasted Garlic 4

"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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Ingredients

6 h 25 m servings 189 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 189 kcal
  • 9%
  • Fat:
  • 0.4 g
  • < 1%
  • Carbs:
  • 49.4g
  • 16%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 14 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

10

You can substitute strawberries, but I found that it needed a cup less water, which made it sweeter. Use your discretion. But works just fine as the recipe states.. just makes more sorbet!

YUMMY! I made this recipe for tonight's dessert. I followed the recipe except for the freezing. Since I didn't have 6 hours for it to freeze, I froze it for an hour to get it cold, then put ...

Soooooo good. Great served after seafood.

really really tasty :) x only thing i would say is if u do not own a food processor thn blend the rasberries with a drip of milk so it blends betterand is a smoother mixture :) x

Question: Where does the honey come into the preperation? I have a batch of strawberry cooling, having missed the honey. Fingers crossed!

So delicious, but added lime juice after I froze and scooped it. Its the perfect summer recipe especially if you don't have an ice cream machine!

Made this twice and love it! Great hit among the family! Used fresh raspberrys from my garden. Delicious!

This recipe is very refreshing! I only made a few changes. I used frozen raspberries, the juice of 1 lime, used less honey and increased the sugar to 1 cup. I did use my ice cream maker - 45 min...

Wonderful Recipe! I made it using fresh organic raspberry's from my garden.