A dairy-free raspberry sorbet made with fresh or frozen raspberries, vividly colored with a balanced sweet-tart profile. Carrying the vibrant aroma of red berries, this refreshing dessert offers an elegant finish at guest tables.
Boil the water and sugar in a pot, stirring until the sugar dissolves, then remove from heat and let cool.
Blend the raspberries with lemon juice, then strain through a fine sieve to remove the seeds.
Mix the cooled syrup with the raspberry puree.
Pour the mixture into a shallow dish and place in the freezer; scrape and stir with a fork every forty-five minutes during the first few hours. Once fully frozen, scrape and serve.
Important: Pass the raspberry mixture through a sieve to remove the seeds, otherwise the sorbet's texture will stay grainy. Contains no milk or egg, suitable for a vegan diet. Can be kept in the freezer in a sealed container for three weeks.
If you add some of the raspberries right before freezing and gently stir them in, a nice color pattern forms in the sorbet.
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