The Culinary Professional 2023

Raspberry Sorbet

Category:
Frozen Dessert

Equipment:
Saucepan, ice-cream maker

No. Servings:
20

Serving Size:
½ c. (120 mL)

View measurement units by

Yield:
2.5 qt. (2.4 L)

25 oz.

sugar

22 oz.

water

32 oz.

raspberry purée, strained

1 Tbsp.

lemons, juice of

Combine sugar and water in a saucepan.

Bring to a boil over high heat and simmer just until the sugar is dissolved. Let the simple syrup cool.

When the syrup is cold, combine with the raspberry purée. Add lemon juice if additional acidity is necessary.

Pour into an ice-cream maker and churn until frozen to a soft consistency.

**Remove from the ice-cream maker and place in a previously frozen container. Cover well and store in a freezer at or below 0°F (–18°C) until needed.

Nutrition Information

Calories

156

Fat (g)

Protein (g)

Carbohydrate (g)

Cholesterol (mg)

Sodium (mg)

Key

* =

Time/Temperature Control for Safety Food

** =

Critical Control Point

† =

Ingredient/Method Note