Homemade Raspberry Sorbet Recipe
Inspired by the oldest sweet shop in Paris, our raspberry sorbet is a summer stunner. Bursting with real fruit and Parisian flair, this freezer treat turns raspberries, a bit of sugar, honey and chocolate chips into silky luxury that stores for up to 3 months. A sweet solution for gourmands, real food preservation lovers and those who like to buy their berries in bulk.
Servings: 2 pint jars (16 oz. or 500 ml)
Ingredients
- ½ cup water
- 1 cup sugar
- 1½ tbsp honey
- 3½ oz dark chocolate chips 60–70% cocoa is perfect - 100g
- 1½ lbs raspberries puréed and strained (fresh is best, frozen works too) - 675g
Instructions
- Prep the berries: Purée the raspberries in a blender or food processor. Alternatively, use a potato masher
- Make the syrup: In a small saucepan, combine water, sugar, and honey. Bring to a gentle boil, stirring until the sugar is completely dissolved. Remove from heat and let cool to room temperature.
- Combine: Once the syrup is cool, mix it thoroughly with the raspberry purée. Chill this mixture in the fridge until very cold—about 2 hours or overnight.
- Churn: Pour the chilled base into your ice cream attachment or ice cream maker - we use KitchenAid. Add chocolate chips. Churn sorbet according to the manufacturer’s instructions.
- Freeze: Scoop the sorbet into a container with a tight lid and freeze until firm, about 4–6 hours but preferably overnight.