Raspberry sorbet or granita

    Raspberry sorbet or granita


    18 people made this

    About this recipe: 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.

    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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    - Rated on - 09 Jul 2015

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