6 minutes
A luscious and smooth raspberry sorbet made with pectin for a velvety texture.
1. Dissolve Pectin
Begin by combining the water, pectin, and salt in a medium saucepan. Heat this mixture over medium-high heat, stirring occasionally until the pectin completely dissolves. This step is crucial because it ensures that your sorbet will have a smooth texture. You’ll know it’s ready when the mixture turns clear, which should take about 5 minutes.
2. Prepare Raspberry Mixture
Once the pectin mixture is ready, remove it from the heat and let it cool slightly for around 10 minutes. During this time, gather your raspberries, sugar, and corn syrup. Place the raspberries, sugar, corn syrup, and the cooled pectin mixture into a blender or food processor. Blend everything together until the mixture is completely smooth, which should only take about 30 seconds.
3. Strain Raspberry Mixture
Next, strain the blended raspberry mixture through a fine-mesh strainer into a large bowl. Use a spatula to press down on the solids to extract as much liquid as possible. This step removes the seeds and ensures your sorbet will have a velvety texture.
4. Freeze and Chill Mixture
Transfer 1 cup of the strained raspberry mixture to a small bowl and place it in the freezer until it’s solid. The remaining mixture should be covered with plastic wrap and chilled in the refrigerator for at least 4 hours.
5. Combine Frozen and Chilled Mixture
When the small bowl of raspberry base is frozen solid, scrape it into the large bowl containing the chilled mixture. Stir occasionally until the frozen portion is fully dissolved. This method ensures the final sorbet will freeze evenly with a uniform texture.
6. Churn Sorbet
Now, pour the mixture into your ice cream machine and churn it for 15 to 25 minutes until it reaches the consistency of a thick milkshake and the color lightens.
7. Freeze Sorbet
Finally, transfer the churned sorbet into an airtight container, pressing down to remove any air pockets. Freeze the sorbet for at least 2 hours or until it’s firm. When you’re ready to serve, you’ll have a luscious, velvety raspberry sorbet that’s sure to impress.
Use watermelon juice and add a splash of rosewater for a floral note.
Replace raspberry with pear puree and infuse the mixture with a vanilla bean or pure vanilla extract.
Use passion fruit puree and add minced ginger for a zesty flavor profile.
Swap raspberries for ripe mango puree and add a pinch of chili powder for a spicy kick.
Use strawberries instead of raspberries and add a drizzle of balsamic reduction to the mix.
Choose ripe, in-season raspberries for the best flavor, or high-quality frozen berries if fresh ones aren't available.
Be precise with your pectin measurements and fully dissolve it in your sugar syrup to avoid clumping.
Use a fine-mesh sieve or a chinois to strain your raspberry puree thoroughly for a smooth texture.
Use an ice cream maker and watch closely to avoid over-churning; sorbet should be thick and voluminous.
Aim for about 24-30% sugar content by weight for an ideal sorbet texture, using a refractometer for precision.
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