Double Raspberry Sorbet

Go ahead raspberry lovers, take a bite. This velvety smooth sorbet and rich sauce give you a double dose of your favourite fruit-and you can make it from frozen berries any time of year.

Number of servings : 8

Prep time: 25 minutes

Cooking time: 8 minutes

Type of meal : | Ice creams/Sorbets | Ice creams/Sorbets

Special diet : | Heart Health


1 cup sugar
1.5 kg frozen raspberries, slightly thawed
1 tablespoon freshly squeezed
lemon juice


  1. Place the sugar and 1 cup water in a medium saucepan. Bring to a boil, stirring until the sugar dissolves. Simmer gently for 5 minutes, then remove from the heat.
  2. Place the raspberries and lemon juice in a food processor or blender and process until smooth. Press through a nylon sieve into a large bowl; discard the seeds in the sieve.  
  3. Stir the sugar syrup into the raspberries. Cover and chill for about 1 hour. Reserve 1⁄2 cup to use as the sauce.
  4. Pour the remaining mixture into an ice cream machine and freeze according to the manufacturer’s instructions. Transfer to a large freezerproof container, cover and freeze until ready to serve.
  5. If you do not have an ice cream machine, chill a 30 x 20 cm baking pan in the freezer. Pour in the raspberry mixture and freeze until slushy, about 1 1⁄2 hours, stirring every 30 minutes. Place in a food processor and process until smooth. Transfer to a large freezerproof container, cover and freeze until firm, about 4 hours.
  6. Stand at room temperature for 10 minutes. Divide between 8 dessert dishes. Drizzle each with 1 tablespoon reserved sauce and serve. 

Nutritional information: