This raspberry sorbet recipe combines fresh raspberries with orange juice, lemon juice and Grand Marnier to create a simply amazing sorbet. The orange juice softens the tartness of the raspberries while the Grand Marnier adds complexity to the finish. This is definitely the best raspberry sorbet I have ever had.
4 cups fresh raspberries
1 cup fresh orange juice (about 3 - 4 oranges)
1/3 cup fresh Meyer lemon juice (about 2 lemons)
1 1/4 cups sugar
1/3 cup Grand Marnier
Gently rinse and towel dry raspberries before puréeing the raspberries in a blender. Depending on the raspberries, you might notice a subtle sulfur smell after blending, but that always seems to go away. Now comes the fun part: remove the seeds. I use a chinois, wooden pestle and a little patience. You will be amazed at how many seeds are left over—I usually get about 1/4 cup seeds.
Juice oranges and lemons and pass juices through a sieve to remove seeds and pulp. Add juices and sugar to the raspberry purée and mix well until blended. Chill mixture in ice bath until colder than 45° F. Add Grand Marnier and stir to mix. Pour sorbet base into ice cream maker and freeze per your maker's instructions. Once sorbet has finished churning, transfer to dedicated container to ripen in freezer for several hours.
Ingredients for making Raspberry Sorbet.
Rinse raspberries in cold water and remove any leaves or blemished berries.
Gently pat dry raspberries with paper towels.
Place rinsed and dried raspberries into blender and purée.
Purée raspberries until smooth.
Pour blended raspberries into chinois.
Gently force raspberry purée through chinois to remove seeds.
Removing seeds from four cups of raspberries will yield 1/4 cup of seeds.
Juice about 3 oranges to yield one cup of juice.
Pour orange juice through sieve into sorbet base.
Juice about 2 lemons to yield 1/3 cup juice.
Pour lemon juice through sieve into sorbet base.
Add sugar to sorbet base.
Stir to mix lemon juice, orange juice and sugar thoroughly.
Pour sorbet base into ice bath to chill.
Chill mixture in ice bath until colder than 45° F.
Once sorbet has chilled, add Grand Marnier and stir to mix.
Pour sorbet base into ice cream maker and freeze per your maker's instructions.
Sorbet churning away.
Once sorbet has finished churning, transfer to dedicated container to ripen in freezer.
Raspberry Sorbet.
This sounds wonderful. I am thinking of making it and serving it with a bit of shaved chocolate and on top.
Thanks so much for the recipe.
BJ