Ingredients

Raspberry sorbet
raspberry puree
1.25 cup
300 g
10.50 oz
9.90 fl oz
water
1.75 cup
450 g
15.75 oz
14.85 fl oz
sugar
0.75 cup
199 g
6.96 oz
6.57 fl oz
trimolin
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
corn starch
0.75 tbsp
10 g
0.35 oz
0.33 fl oz
lemon juice
1 Tbs

Method

What's your favorite summer dessert? 

It's getting hot, and you want something cool and tasty? Therefore, today we are here with a summer recipe for a refreshing raspberry sorbet that will save you from the heat.

Cooking

Heat the water (400 g | 14.10), the sugar and the trimolin in a saucepan. Mix 50 g (1.75 oz) of water with the starch. Pour the starch into the syrup in a thin stream, stirring constantly. Brew the mixture.

It should resemble jelly in texture. Add the raspberry puree and the lemon juice to the resulting jelly, and whisk.

Cool the mixture in the fridge until it cools completely. Transfer to an ice cream maker and freeze for 40 to 50 minutes. Place the soft sorbet in a container and put it in the freezer.