Raspberry sorbet or granita

    6 hours 25 min

    No ice cream machine required! Partially sweetened with honey to give it a delicious sun-ripened quality. Very tart and very flavourful. This recipe is versatile, as the finished product can be an icy granita or smooth sorbet.

    24 people made this

    Serves: 10 

    • 675g fresh red raspberries
    • 175g honey
    • 1L water, divided
    • 150g caster sugar
    • 150g golden syrup

    Prep:20min  ›  Cook:5min  ›  Extra time:6hr  ›  Ready in:6hr25min 

    1. Place raspberries in work bowl of a food processor, and process until smooth. If an extra smooth sorbet is desired, press pureed raspberries through a fine sieve to remove seeds. Whisk together pureed raspberries and honey in a large bowl.
    2. Combine 750ml of water, sugar and golden syrup in a large saucepan; stir to combine. Bring to the boil over high heat. Boil until sugar is dissolved, about 2 minutes; do not stir. Stir the sugar water and the remaining 250ml 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 22x33cm baking dish, and cover; freeze until solid, 6 to 8 hours.
    4. To make a coarsely textured granita, use a fork to scrape frozen puree into small crumbs. For a deliciously silky sorbet, transfer frozen puree to a food processor and process until smooth.

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    Reviews in English (15)


    You can substitute strawberries, but I found that it needed a cup less water, which made it sweeter. Use your discretion. But works just fine as the recipe states.. just makes more sorbet!  -  18 Apr 2009  (Review from Allrecipes US | Canada)


    YUMMY! I made this recipe for tonight's dessert. I followed the recipe except for the freezing. Since I didn't have 6 hours for it to freeze, I froze it for an hour to get it cold, then put it into my ice cream machine. The end result was a yummy raspberry sorbet. Thank you Toasted Garlic for sharing your recipe.  -  17 Jun 2011  (Review from Allrecipes US | Canada)


    Soooooo good. Great served after seafood.  -  20 Jun 2011  (Review from Allrecipes US | Canada)