Rating: 5 stars
25 Ratings
  • 5 star values: 25
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe Summary test

prep:
20 mins
cook:
5 mins
additional:
6 hrs
total:
6 hrs 25 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Combine 3 cups of water, sugar, and corn syrup in a large saucepan; stir to combine. Bring to a boil over high heat. Boil until sugar is dissolved, about 2 minutes; do not stir. Stir the sugar water and the remaining 1 cup of water into the raspberry puree.

  • 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 9x13 baking dish, and cover; freeze until solid, 6 to 8 hours.

  • 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.

Nutrition Facts

189 calories; protein 0.7g; carbohydrates 49.4g; fat 0.4g; sodium 13.7mg. Full Nutrition
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Reviews (17)

25 Ratings
  • 5 star values: 25
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/20/2009
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! Read More
(28)
Rating: 5 stars
02/25/2012
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. Read More
(24)
Rating: 5 stars
06/20/2011
Soooooo good. Great served after seafood. Read More
(8)
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Rating: 5 stars
04/17/2012
Question: Where does the honey come into the preperation? I have a batch of strawberry cooling having missed the honey. Fingers crossed! Read More
(6)
Rating: 5 stars
07/19/2012
really really tasty:) x only thing i would say is if u do not own a food processor thn blend the rasberries with a drip of milk so it blends betterand is a smoother mixture:) x Read More
(6)
Rating: 5 stars
09/14/2014
This recipe is very refreshing! I only made a few changes. I used frozen raspberries the juice of 1 lime used less honey and increased the sugar to 1 cup. I did use my ice cream maker - 45 minutes and it was perfect. My 6 year old did not like the seeds so I strained a batch for her and she was happy. Read More
(5)
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Rating: 5 stars
07/19/2012
So delicious but added lime juice after I froze and scooped it. Its the perfect summer recipe especially if you don't have an ice cream machine! Read More
(5)
Rating: 5 stars
07/20/2012
Made this twice and love it! Great hit among the family! Used fresh raspberrys from my garden. Delicious! Read More
(4)
Rating: 5 stars
07/20/2015
Wonderful Recipe! I made it using fresh organic raspberry's from my garden. Read More
(4)