Raspberry Sorbet

Last summer we bought a bunch of raspberries with the intention to make a bunch of jam. But we really got too much. So after freezing 24 pints of jam, I just juiced the rest of the raspberries and ended up with about 8 cups of juice. Into the freezer!

Now it is time to make some raspberry sorbet. I looked around online for some recipes and found that they were very similar: juice, water, sugar, and maybe lemon or lime. One recipe caught my attention because it involved invert sugar. I was hooked. But the ratios the recipe called for were way off, even at first glance. I looked up the molecular weights of sucrose and water and found that the ratio of sugar to water needed ONLY for the chemical reaction is about 95:5. Thinking that would probably end up as a solid brick of sugar once it cooled, I decided to add a little bit more water for a ratio more like 80:20. This turned out great.

Raspberry Sorbet

  • 4 C. raspberry juice
  • 2 C. sugar
  • 1/2 C. water
  • 500mg ascorbic acid (a crushed vitamin C tablet)
  • pinch of salt
  • 2 T. lime juice
  1. Raspberry juice comes from raspberries, not from a can. Press the raspberries through a strainer, squeezing out the juice, discarding seeds and thick pulp.
  2. In a one-quart pan, bring the sugar, ascorbic acid, and water to a boil, stirring occasionally.
  3. Using a candy thermometer, monitor the syrup, bringing the temperature up to 114°C/237°F/low soft ball stage. Remove from heat.
  4. Pour syrup into a heat-proof dish.
  5. Temper the syrup with about 1 C. raspberry juice by slowly pouring the juice into the syrup while stirring constantly.
  6. Add the syrup mixture back into the rest of the raspberry juice.
  7. Add salt, and lime, mixing thoroughly. Test for flavor.
  8. Cover the mixture and put it in the fridge until completely cooled.
  9. Chill using ice-cream maker until soft-serve consistency, according to manufacturer instructions.
  10. Put the sorbet in the freezer until frozen.
  11. Enjoy!