Raspberry Sorbet or Granita

No ice cream machine is required for this tart, frozen treat with a hint of honey. This recipe is versatile, as the finished product can be either an icy granita or a smooth sorbet.

Rated 5 from 12 votes

Prep Time

20M

Total Time

6H25M

Servings

10 servings

4 (6 ounce) containers fresh red raspberries

1/2 cup honey

4 cups water, divided

3/4 cup white sugar

1/2 cup light corn syrup

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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.

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.

Raspberry Sorbet or Granita

What You Need

Instructions

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