4 hrs 35 mins total time
20 mins active time
Makes 1 quart
- ¾ cup (5½ oz) granulated sugar
- 1½ cups (12 fl oz) water
- 17½ oz fresh or frozen raspberries
- 2 tbsp fresh lime juice
- Fresh raspberries
- Waffle cones
- 1Put the sugar and water in a saucepan. Stir over medium heat until the sugar has dissolved.
- 2Add the raspberries. Increase the heat to medium high and bring the syrup to a simmer. Simmer for 2 minutes. Set aside to cool for 15 minutes.
- 3Pour the raspberry mixture into a blender. Blend until smooth.
- 4Strain the mixture into a bowl, pushing the mixture through the sieve. Discard the solids.
- 5Stir the lime juice into the raspberry syrup. Cover and refrigerate for 3 hours until cold.
- 6Pour the chilled mixture into the ice cream bowl. Set the ice cream maker to the desired setting and churn.
- 7Once the sorbet is frozen, spoon or scoop into chilled bowls or glasses and serve or transfer to a freezer-safe container, just large enough to contain the sorbet. Freeze for 2-3 hours or overnight for firmer sorbet.
- 8Store sorbet in the freezer for up to 3 weeks. The sorbet will become very firm after freezing overnight, so remove from the freezer and stand at room temperature for 5-10 minutes before serving for easier scooping.