Sorbet à la Framboise (French Raspberry Sorbet)
A vivid, tangy raspberry sorbet with a smooth set and nothing in it but fruit, sugar and lemon.
- Time5 hr
- LevelEasy
- Costabout £0.67 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the sugar, water and glucose, if using, in a small pan. Heat gently until the sugar dissolves, then simmer for 2 minutes. Leave to cool completely.
- 2
Blitz the raspberries in a blender until smooth, then push through a fine sieve to remove the seeds. Press hard with the back of a spoon.
- 3
Stir the cooled syrup and lemon juice into the puree. Taste: it should be bright and slightly sharp, as it dulls a little when frozen.
- 4
Chill the mixture for 1 hour, then churn in an ice cream machine for 25 to 30 minutes until thick and snowy.
30 min - 5
Transfer to a tub and freeze for at least 3 hours until scoopable. If you have no machine, freeze in a shallow tray and beat with a fork every 45 minutes.
180 min - 6
Take out of the freezer 5 minutes before serving.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.