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Raspberry sorbet WEB

Raspberry sorbet

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3 stars based on 2 ratings

This cool and sweet raspberry sorbet is a wonderful treat on a hot summers day. Simple to make and delicious to eat.

Key Information

  • Prep:
  • Bake:
  • Serves:4
  • Skill level:easy

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  • 150g 5⅜ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 570ml 19⅜ fl oz Water
  • ½ ½ Lemon juice
  • 500g 17⅝ oz Raspberries fresh
  • Brandy snap baskets

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Place the sugar in a saucepan with the water.  Gently bring to the boil making sure the sugar is fully dissolved.  Continue simmering then using a spoon, take some of the syrup out and test with your index finger and thumb.  When you can see a short thread forming, the syrup is ready.  This can take up to 15 minutes.

    Ingredients for this step

  2. Classic mode Step 2

    Place the raspberries and lemon juice in a food processor.  With the motor running add the syrup and keep whizzing until smooth.  Taste and add more lemon juice if necessary. You may need to adjust the sugar levels accordingly if it is too tart.

    Ingredients for this step

    • 500g 17⅝ oz Raspberries fresh
    • ½ ½ Lemon juice
  3. Classic mode Step 3

    Place the mixture in a metal tin and freeze until firm.  If you are using an ice cream maker then follow the instructions for your machine.

  4. Classic mode Step 4

    Once frozen place the mixture in to a food processor and blitz until smooth.  Quickly place the mixture back into the tin and freeze again until firm.