Raspberry Sorbet
Raspberry Sorbet
Ingredients
- 500 g fresh raspberries
- ½ cup sugar
- 3 tbsp maple syrup
- ½ cup water
- 2 tbsp fresh lemon juice
- 1 pinch of salt
Instructions
- In a small saucepan, combine the water, sugar, and maple syrup. Heat gently until the sugar has completely dissolved.
- In a blender or food processor, combine the raspberries, lemon juice, and the pinch of salt.
- Strain the mixture through a fine-mesh sieve to remove the seeds.
- Add the cooled syrup to the raspberry mixture.
- Refrigerate for 12 hours.
- Freeze the bowl of your ice cream maker for 12 hours. Then, following the manufacturer's instructions, churn the mixture in the ice cream maker for about 20 minutes.
- Freeze the sorbet and enjoy.
Raspberry Sorbet
About Me
Ariane, a Hint of Basil & Maple Syrup
Welcome to my kitchen — where Québec sweetness meets global flavors.
My name is Ariane, and for over 15 years, I’ve been cooking with love, curiosity, and a touch of creative spark. Maple syrup reflects my warmth and Québec roots. Basil captures my love for Italian cuisine — and my lively edge, too.
Leave a Reply