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Raspberry Sorbet

Posted by Debbie Perez on


4 (6 ounces) containers fresh red raspberries

½ cup honey

4 cups water, divided

¾ cup white sugar

½ cup light corn syrup



  1. Place raspberries in work bowl of a food processor, and process until smooth. Then, whisk together pureed raspberries and honey in a large bowl.
  2. Combine 3 cups of water, sugar, and corn syrup in a large saucepan and stir. 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 one cup of water into the raspberry puree.
  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 for about 6 to 8 hours.
  4. Serve and enjoy!

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