Raspberry Sorbet You Can Make in the Food Processor

How to make sorbet in a food processor

Thank you to Safest Choice Eggs for sponsoring this post.

I named this frozen confection Raspberry Dream because once you whirl together the raspberries, simple syrup, and egg whites, what results is nothing short of dreamy. Cold, tangy, and luscious, you’ll want to lick this simple raspberry sorbet right out of the bowl of your Cuisinart. The fact that it will only take you about five minutes of hands-on time and just a few 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).

Whirled in the Food Processor

Learning how to make sorbet in a food processor involves just three steps.

  1. You start by heating sugar and water in a saucepan just until it liquifies into simple syrup.
  2. Then, blend the syrup with frozen raspberries in a food processor.
  3. Finally, 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.

You can spoon your frosty treat straight from the food processor into your mouth a bowl to enjoy while it’s still soft and luscious. Or, scoop it into a container and let it freeze up good and solid to enjoy on a cone.

Preferably along with someone you love.

What could be dreamier than that?

how to make sorbet in a food processor

How to make sorbet in a food processor
5 from 1 vote
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Raspberry Dream Sorbet

Servings 1 pint

Ingredients

  • 1/2 cup water
  • 1/2 cup sugar
  • 2 cups frozen raspberries (one 12-ounce bag)
  • 2 pasteurized egg whites such as Safest Choice (see Notes)

Instructions

  1. Put the water and sugar in a small saucepan over medium-high heat and cook until the sugar completely dissolves, making a simple syrup. Pour into a glass pitcher or bowl to cool.
  2. 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 raspberries and run the processor for 1 minute. Scrape down the sizes and bottom of the food processor. Add the egg whites and let it run another two minutes until the mixture turns light in color and texture, scraping the sides and bottoms as needed.
  3. Serve immediately (it will be very soft) or spoon it into a freezer-friendly container, cover, and freeze until firm, at least 3 hours.

Recipe Notes

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

Comments

04.29.2013 at 7:59 AM #

Pam H

This looks yummy! Do you think you could make it with other berries? If so, are there any adjustments to the recipe?

Thanks,

Pam

04.29.2013 at 7:59 AM #

katiemorford

Yes to other berries, and other fruits as well. You may have to adjust the amount of sugar a bit depending on the sweetness of the fruit. I would also rely on the weight of the fruit rather than the cup measure since that will be more precise…so use 12 ounces of frozen strawberries rather than 2 cups. I think mango would be delicious and super creamy. Pineapple as well. Let me know if you do and how it goes!

04.29.2013 at 9:47 AM #

tracy

My mouth is WATERING!!! WOW. This looks so good.

04.29.2013 at 9:47 AM #

katiemorford

Taking a page from Shuttebean on some of the styling!

04.29.2013 at 10:31 AM #

Meg Hart

This looks fantastic for a party dessert – how long will it keep in the freezer?

04.29.2013 at 10:31 AM #

katiemorford

Probably best within a few days…but up to 1 week.

04.29.2013 at 12:00 PM #

Sally Kuzemchak

This looks wonderful! Great recipe. Just pinned it! Where does one buy pasteurized egg whites–and could I simply use the whites from two pasteurized eggs?

04.29.2013 at 12:00 PM #

katiemorford

Yes, Safest Choice eggs are pasteurized eggs. That’s my preference. You can look here to see where they are sold near you: http://www.safeeggs.com/

If you can’t find pasteurized eggs, the pasteurized whites are sold in cartons where eggs are sold in most supermarkets.

04.29.2013 at 4:31 PM #

Gaby

looks like my kinda treat!!

04.29.2013 at 4:31 PM #

katiemorford

Might be just the thing to go with your famous brownies 🙂

04.29.2013 at 10:56 PM #

Leanne

This looks great and so simple. It reminds of the one ingredients banana ice cream recipe (http://www.thekitchn.com/how-to-make-creamy-ice-cream-w-93414) to which I add chocolate chips. Look forward to making! Thanks.

04.29.2013 at 10:56 PM #

katiemorford

Thanks for the link…similar idea. Bananas are so sweet on their own, they don’t require anything extra…although chocolate chips never hurt! 🙂

05.02.2013 at 5:54 PM #

aida mollenkamp

Oh, it’s triple digits in San Jose right now and I could definitely go for some of this!

05.02.2013 at 5:54 PM #

katiemorford

It’s even hot in SF…this is the perfect antidote !

05.06.2013 at 8:46 AM #

Cynthia

One of my favorite things about your recipes is, not only are they just as good as they sound, they are “do-able” for someone who is no where near the cook you are. This recipe was as easy as you say, and came out terrific.
Thanks Katie,
Cynthia J.

05.06.2013 at 8:46 AM #

katiemorford

I love hearing that Cynthia. I try to make them simple and doable…but you never know.

05.09.2013 at 3:11 PM #

Barbara

If I wanted to make a frozen yogurt, do you think that by replacing the water with yogurt would still have it turn out ‘smooth’ due to the egg whites..? Or would you suppose I have to use alcohol or gelatin to keep it from turning into ice..? (I would be using 2% greek yogurt)

05.09.2013 at 3:11 PM #

katiemorford

Hmmmm…I think it’s worth a try. Keep a couple of things in mind: 1) yogurt is tangy so may affect the sweetness level 2) You may need to add a little bit of some liquid in order to get it to whirl in the food processor. Let me know if you try it.

06.18.2013 at 5:18 AM #

Kate

I made this last night and it was so delicious and easy! I literally made it with one hand while I was holding the baby with the other. Thanks for such a great recipe, I foresee myself making this all summer with all sorts of fruits!

07.15.2013 at 4:34 AM #

midsummer

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05.05.2015 at 8:31 AM #

Ariane

Delicious!!!! I chose this recipe because it doesn’t call for a ton of sugar. Sweetness and tartness are well balanced. Thanks.

05.05.2015 at 8:31 AM #

katiemorford

Terrific! So kind of you to let me know.

07.12.2018 at 3:06 PM #

Charlotte

Olivia and I just made this and it is absolutely fantastic!!!

07.12.2018 at 3:06 PM #

katiemorford

YAY! I’m going to make a batch this week myself 🙂

05.17.2019 at 1:41 PM #

Delores, RN

Raw eggs of any sort should not be eaten do bacteria chickens carry. Perhap processed egg whites.

05.17.2019 at 1:41 PM #

katiemorford

That’s right. I recommend using pasteurized eggs for this!

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