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Raspberry Sorbet or Granita

Raspberry Sorbet or Granita

  • Prep

    20 m
  • Cook

    5 m
  • Ready In

    6 h 25 m
Toasted Garlic

Toasted Garlic

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 {{adjustedServings}} servings

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Original recipe yields 10 servings

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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

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Directions

  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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Toasted Garlic
23

Toasted Garlic

4/20/2009

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!

SHORECOOK
17

SHORECOOK

2/25/2012

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 it into my ice cream machine. The end result was a yummy raspberry sorbet. Thank you Toasted Garlic for sharing your recipe.

mo8
7

mo8

6/20/2011

Soooooo good. Great served after seafood.

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