Raspberry Sorbet or Granita
Recipe information
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Cooking:
20 min.
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Servings per container:
10
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Source:

Ingredients for - Raspberry Sorbet or Granita

1. Fresh red raspberries - 4 (6 ounce) containers
2. Honey - ½ cup
3. Water, divided - 4 cups
4. White sugar - ¾ cup
5. Light corn syrup - ½ cup

How to cook deliciously - Raspberry Sorbet or Granita

1. Stage

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. Stage

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. Stage

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. Stage

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.