Author note: Adjust the amount of lemon juice used according to how tart you desire the sorbet to be. Frozen raspberries can also be used, however make sure they are thawed.
Ingredients
3 1/2 cups water
1 tsp gelatin
1 1/2 cup sugar
pinch of kosher salt
3 cups raspberries
¾ to 1 cup freshly squeezed lemon juice
Directions
Place the water in a small saucepan and sprinkle the gelatin on top. Let sit for 10 minutes. Increase the heat to medium-high, add the sugar and salt. Cook until the gelatin and sugar are dissolved, stirring frequently. Once the gelatin and sugar is dissolved. Remove from the heat.
Add the raspberries, lemon juice and sugar-gelatin water into a food processor. Puree and then strain the mixture through a fine sieve into a sealable container. Cover the pureed raspberry mixture and place into the fridge. Let chill for at least 6 hours.
When ready to churn, pour the mixture into an ice cream maker. Churn for 15 minutes, or until the desired consistency is created. Pour the sorbet into a freezable container. Cover and place into the fridge to freeze, for at least 3 hours. Serve cold.
Recipe Video