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This raspberry rose sorbet tastes heavenly fruity and delicious. It provides pure refreshment on hot summer days. You can easily make it at home with just a few ingredients and without an ice cream maker. You can find a detailed raspberry sorbet recipe with the exact quantities and step-by-step instructions below.
Raspberry sorbet with fresh fruit
I made my raspberry rose sorbet with frozen fruit, just like the raspberry cream cheese cake or the raspberry Danish mini pastry braids. This fruity dessert can also be prepared in winter.
You can also use fresh fruit for the raspberry sorbet recipe, just like for the raspberry lemonade or the quick raspberry pound cake. Rinse them in cold water and drain them thoroughly. You can then puree them and proceed according to the instructions in the recipe below.
Adjust the sweetness
Depending on how sweet you like your raspberry rose sorbet, you can make more or less sugar syrup. Simply use water and sugar in a 1:1 ratio.
You can also add a little powdered sugar to the raspberry mixture while stirring, if it is not sweet enough for you. Note that the liquid fruit mixture will taste much sweeter than the sorbet itself once it has been frozen.
Raspberry sorbet with rose water
I have refined the raspberry sorbet with a little rose water, just like the walnut ghriba. This gives it a special flavor and a delicate aroma, similar to my rose lemonade. Only use food-grade rose water in the recipe.
Alternatively, you can leave out the rose water. The raspberry sorbet also tastes delicious on its own. Or refine it with lemon zest, lime juice, lemon balm instead.
Refreshing summer dessert
The raspberry rose sorbet is an ideal summer dessert, alongside the mango sorbet with basil, the mango coconut dessert cups and the tropical fruit salad. It is fruity, cold and refreshing on hot days, just like the homemade lemonade or the homemade iced tea.
You can enjoy the raspberry sorbet on the terrace or balcony on a summer day. Alongside the mini Pavlova, it is guaranteed to delight your guests at a garden party.
This raspberry rose sorbet is
- fruity,
- refreshing,
- fine,
- cold,
- summery,
- heavenly delicious,
- aromatic,
- vegan,
- sweet, bright red eye-catcher,
- easy to make without an ice cream maker,
- ideal for dessert on hot days.
How to make raspberry sorbet: tips and tricks
- You can also make raspberry sorbet in an ice cream maker if you have one.
- You can adjust the sweetness to taste.
- Alternatively, you can leave out the rose water.
Have you made raspberry sorbet at home using this recipe? I look forward to seeing your results, your star rating and your comment below on how it turned out and how it tasted.
Also try these fruity recipes with raspberries:
- Raspberry sour cream cake – recipe for summer cake dream
- Lemon raspberry cupcakes – easy recipe with raspberry filling
- Chocolate raspberry heart sandwich cookies – very crumbly
Raspberry sorbet with rose water
Ingredients
- 500 g frozen raspberries
- 90 g sugar
- 90 ml water
- 1 tbsp lemon juice freshly squeezed
- 1 tbsp rose water food-grade
Instructions
- Defrost frozen raspberries in a mixing bowl.
- Put sugar and water in a small saucepan and bring to a boil over a medium heat, stirring constantly. The sugar must dissolve before the syrup boils.
- Continue to boil the sugar syrup, without stirring, over a medium heat for about 5 minutes, remove from the heat and leave to cool.
- Place the raspberries and lemon juice in a blender and puree until smooth.
- Pass the raspberry puree through a fine sieve to remove the seeds.
- Add the sugar syrup and rose water to the raspberry puree and mix.
- Transfer the raspberry mixture to a freezer-safe container and place in the freezer for about 5 hours until it sets. Stir the mixture vigorously with a whisk every hour for the first 3 hours.
- Leave the raspberry sorbet to stand at room temperature for approx. 20 minutes before serving, stir well and serve.
Notes
- You can also make raspberry sorbet in an ice cream maker if you have one.
- You can adjust the sweetness to taste.
- Alternatively, you can leave out the rose water.
- The time required to defrost the raspberries is not included in the preparation time.
- Note the detailed tips and tricks for making the raspberry sorbet at the top of the article.
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