Raspberry Sorbet You Can Make in the Food Processor
Thank you to Safest Choice Eggs for sponsoring this post.
I named this frozen confection Raspberry Dream Sorbet because once you whirl together the raspberries, simple syrup, and egg whites, what results is nothing short of dreamy. A raspberry sorbet you can make in the food processor, it’s cold, tangy, and luscious. The fact that it will only take you about five minutes of hands-on time, that you don’t need an ice cream maker, and it calls for just three ingredients means it’s a dream to make, too.
A Different Kind of Sorbet
This sorbet departs from typical preparations in that it’s made with the whole fruit instead of just juice. Using the entire raspberry, seeds and all, has a couple of upsides: It’s less fussy to make (no straining through a sieve). And you get all the nutritional benefits of the whole fruit, most notably, the fiber. It also means your sorbet will have a bit of texture from all those tiny seeds (something nobody in my crowd seemed to mind or even notice for that matter).
Sorbet in the Food Processor
Learning how to make sorbet in a food processor involves just three steps.
- You start by heating sugar and water in a saucepan just until it liquifies into simple syrup.
- Then, blend the syrup with frozen raspberries in a food processor.
- Add a couple of pasteurized eggs whites (such as Safest Choice) and let it run a good while to kick the texture up from creamy to luxurious. Since the eggs in this recipe don’t get cooked, using pasteurized whites minimizes risk of food borne.
Make the Simply Syrup Ahead
The only waiting that’s required for this recipe is for the simple syrup to cool. You can expedite the process by transferring it from the saucepan to a heat-proof bowl and setting that in a bowl of ice water. Alternatively, make the simple syrup ahead of time and leave it at room temperature until you’re ready to make your raspberry sorbet.
You can spoon your frosty treat straight from the food processor into a bowl (like luscious raspberry soft serve. Alternatively, transfer it to a container and freeze for several hours. It will firm up and be perfect to scoop onto a cone.
Enjoy! Preferably with someone you love.
What could be dreamier than that?
Raspberry Dream Sorbet
An easy-to-make homemade sorbet make right in an ordinary food processor. You don't need an ice cream maker or a lot of time, since this comes together in a snap. You can make your simple syrup ahead of time if you like, leaving it at room temperature until you're ready to make sorbet.
- 1/2 cup water
- 1/2 cup sugar
- 2 1/2 cups frozen raspberries (one 12-ounce bag)
- 2 pasteurized egg whites such as Safest Choice (or 1/4 cup pasteurized egg whites from a carton)
Put the water and sugar in a small saucepan over medium-high heat and cook until the sugar completely dissolves and the liquid is clear, making a simple syrup. Pour into a glass pitcher or bowl to cool. You can expedite the cooling process by setting the simple syrup in a bowl of ice water.
Once the simple syrup has cooled to room temperature, pour it into the bowl of a food processor fitted with a metal blade. Add the frozen raspberries (straight from the freezer) and run the processor for 1 minute, scraping down the sides as needed). Add the egg whites and let it run another 1 to 2 minutes until the mixture turns light in color with a luscious texture, scraping the sides and bottoms as needed.
Serve immediately (it will be very soft) or spoon it into a freezer-friendly container, cover, and freeze until firm, at least 3 hours.
If you don't have Safest Choice eggs, you can use 1/4 cup of pasteurized egg whites.
This simple raspberry sorbet is adapted from a recipe for Pineapple Blizzard by Abby Mandel