Raspberry Sorbet or Granita

Raspberry Sorbet or Granita

9
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. "

Ingredients

6 h 25 m {{adjustedServings}} servings 189 cals
Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • 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

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

9
  1. 14 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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.