Ingredients for Raspberry Kirsch Sorbet
- Granulated Sugar
- ½ cup water
- 2 cups fresh raspberries
- 1-2 teaspoons Kirsch (or to taste)
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How to Make Raspberry Kirsch Sorbet
- In a small saucepan, combine 1 cup granulated sugar and ½ cup water. Bring to a boil over high heat, stirring constantly until the sugar is completely dissolved.
- Remove from heat and let the syrup cool slightly.
- Puree 2 cups fresh raspberries in a food processor or blender until completely smooth.
- Strain the raspberry puree through a fine-mesh sieve, pressing on the solids with a spoon or spatula to extract as much liquid as possible. Discard the seeds and pulp.
- In a medium bowl, gently whisk together the raspberry puree and the cooled sugar syrup.
- Stir in 1-2 teaspoons of Kirsch (or to taste).
- Cover the mixture and refrigerate for at least 3 hours, or preferably overnight, to allow the flavors to meld.
- Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions.
- Once churned, transfer the sorbet to an airtight container and freeze for at least 2-3 hours to further solidify.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
154g
Fat
0g
Carbs
16g
