Raspberry Sorbet or Granita

Raspberry Sorbet or Granita

No ice cream machine is required for this tart, frozen treat with a hint of honey. This recipe is versatile, as the finished product can be either an icy granita or a smooth sorbet.

Preparation Time
20 mins
Cooking Time
5 mins
Total Time
25 mins
Calories
189 Calories

Recipe Instructions

Step 1
Place raspberries in work bowl of a food processor, and process until smooth. If an extra smooth sorbet is desired, press pureed raspberries through a fine sieve to remove seeds. Whisk together pureed raspberries and honey in a large bowl.
Step 2
Combine 3 cups of water, sugar, and corn syrup in a large saucepan; stir to combine. Bring to a boil over high heat. Boil until sugar is dissolved, about 2 minutes; do not stir. Stir the sugar water and the remaining 1 cup of water into the raspberry puree.
Step 3
Make an ice bath by filling a very large bowl with water and ice. Set the bowl of raspberry puree in the ice bath, and whisk until cool. Pour cooled puree into a 9x13 baking dish, and cover; freeze until solid, 6 to 8 hours.
Step 4
To make a coarsely textured granita, use a fork to scrape frozen puree into small crumbs. For a deliciously silky sorbet, transfer frozen puree to a food processor and process until smooth.
Raspberry Sorbet or Granita
Raspberry Sorbet or Granita
Raspberry Sorbet or Granita

Ingredients

  • 4 cups water, divided
  • 4 (6 ounce) containers fresh red raspberries
  • 0.5 cup honey
  • 0.75 cup white sugar
  • 0.5 cup light corn syrup

Categories

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