RASPBERRY SYRUP COCKTAILS RECIPES

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RASPBERRY SORBET RECIPE - BBC GOOD FOOD



Raspberry sorbet recipe - BBC Good Food image

Make your own raspberry sorbet with just three ingredients. Perfect for hot summer days, or pairing with chocolate puds – and it's vegan too

Provided by Esther Clark

Categories     Dessert, Treat

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield Serves 8-10

Number Of Ingredients 3

200g granulated sugar
500g raspberries , plus more to serve (optional)
1 lemon , juiced

Steps:

  • Put the sugar and 270ml water in a saucepan over a low heat and stir until the sugar has dissolved. Raise the heat and simmer for 5 mins, or until the liquid has become a syrup. Set aside to cool.
  • Put the raspberries and lemon juice in a food processor and blitz until smooth. Strain through a fine sieve into a bowl and discard the seeds. Combine with the sugar syrup, then pour into freezer-proof container.
  • Freeze for 1 hr 30 mins, then whisk with a balloon whisk or a fork to break up any ice crystals that have formed and return to the freezer.
  • Keep mixing the sorbet once an hour for 4 hrs to break up the ice crystals. Stop mixing when firm but scoopable. Will keep in the freezer for up to a month. Serve with extra raspberries, if you like.

Nutrition Facts : Calories 96 calories, FatContent 0.1 grams fat, SaturatedFatContent 0.1 grams saturated fat, CarbohydrateContent 22 grams carbohydrates, SugarContent 22 grams sugar, FiberContent 2 grams fiber, ProteinContent 1 grams protein, SodiumContent 0.01 milligram of sodium

RASPBERRY SORBET RECIPE - BBC GOOD FOOD



Raspberry sorbet recipe - BBC Good Food image

Make your own raspberry sorbet with just three ingredients. Perfect for hot summer days, or pairing with chocolate puds – and it's vegan too

Provided by Esther Clark

Categories     Dessert, Treat

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield Serves 8-10

Number Of Ingredients 3

200g granulated sugar
500g raspberries , plus more to serve (optional)
1 lemon , juiced

Steps:

  • Put the sugar and 270ml water in a saucepan over a low heat and stir until the sugar has dissolved. Raise the heat and simmer for 5 mins, or until the liquid has become a syrup. Set aside to cool.
  • Put the raspberries and lemon juice in a food processor and blitz until smooth. Strain through a fine sieve into a bowl and discard the seeds. Combine with the sugar syrup, then pour into freezer-proof container.
  • Freeze for 1 hr 30 mins, then whisk with a balloon whisk or a fork to break up any ice crystals that have formed and return to the freezer.
  • Keep mixing the sorbet once an hour for 4 hrs to break up the ice crystals. Stop mixing when firm but scoopable. Will keep in the freezer for up to a month. Serve with extra raspberries, if you like.

Nutrition Facts : Calories 96 calories, FatContent 0.1 grams fat, SaturatedFatContent 0.1 grams saturated fat, CarbohydrateContent 22 grams carbohydrates, SugarContent 22 grams sugar, FiberContent 2 grams fiber, ProteinContent 1 grams protein, SodiumContent 0.01 milligram of sodium

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