Prep Time
25 Mins
Freeze Time
20 Mins
Yield
Makes 1 qt. (serving size: 1/2 cup)

How to Make It

Step 1

Make simple syrup: Combine sugar with 1/2 cup water in a small saucepan. Bring to a boil, stirring occasionally to dissolve sugar. Remove from heat and let cool completely.

Step 2

Purée raspberries with 1/4 cup water in a food processor or blender. Strain through a fine-mesh strainer into a large, clean bowl, pressing on the seeds with the back of a ladle to get all the usable raspberry purée. You should have about 3 1/2 cups.

Step 3

Add 3/4 cup simple syrup, the lemon juice, and salt. The mixture should be a bit too sweet; once it's frozen, it will lose some of its sweetness. Add more simple syrup if necessary.

Step 4

Freeze mixture in an ice cream maker according to the manufacturer's instructions. Eat right away or, for a firmer sorbet, freeze about 4 hours.

Bi-Rite Creamery, San Francisco

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