This simple raspberry sorbet is easy and delicious. Glucose DE42 in tandem with perfect sorbet act as the one-two punch to knock out those ice crystals and keeps everything smooth. This goes great as part of our triple berry pavlova recipe!
Ingredients
- 750g (3 Cups + 2 Tbsp + 1 tsp) Water
- 400g (2 Cups) Sugar
- 50g (7 Tbsp + ¼ tsp) Glucose DE42 Powder
- 11g (4 tsp) Perfect Sorbet
- 500g (4 Cups) Raspberries
Equipment
- Small Heavy Bottom Pan
- Food Processor
- 250 Micron Superbag or Chinois
- Ice Cream Machine
Timing
Active Time: 15 Minutes
Total Time: 2 Hours
Yield
1 Pint
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Create Glucose Syrup
In a small heavy bottom pan add the water, sugar and glucose DE42 powder and bring to a simmer or until the ingredients are dissolved. This creates an invert sugar that will keep the sorbet perfectly scoopable.
Remove from the stove and allow to cool.
-
Blend Raspberries
Pour the cooled syrup into a blender with raspberries.
Add the perfect sorbet to the Puree, and blend until smooth.
-
Strain & Churn
Strain through a suberbag 250 micron or chinois.
Follow the manufacturer’s instruction for ice cream machine and churn.
Store in the freezer until ready for use.
Summary
Recipe Name
Raspberry Sorbet
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time
