Raspberry Rose Sorbet – a delicious recipe with water, sugar, corn syrup, raspberries, water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine the water and sugar in a saucepan and bring to a boil.
2
Reduce the heat and simmer until the sugar has dissolved.
3
Remove from the heat and allow to cool.
4
In a blender, puree the raspberries with the syrup, corn syrup and rose water.
5
Taste and add a few more drops of rose water if desired.
6
Strain into a bowl and chill in the refrigerator for 2 hours or overnight.
7
Chill a container in the freezer.
8
Blend the mixture for 30 seconds with an immersion blender, then freeze in an ice cream maker following the manufacturers instructions.
9
Transfer to the chilled container and place in the freezer for 2 hours to pack.
10
Allow to soften in the refrigerator for 15 to 30 minutes before serving.
70
kcal
Calories
18
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1/4 cup water, 65 grams (about 1/4 cup plus 1 teaspoon) sugar, 33 grams (about 1 tablespoon plus 2 teaspoons) corn syrup, 680 grams raspberries, and more.
Yes, Raspberry Rose Sorbet falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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