Easy Raspberry Sorbet with Fresh Raspberry Puree

This vibrant raspberry sorbet delivers an intense burst of fresh berry flavor with a perfectly smooth texture. The addition of fresh raspberry puree creates beautiful ribbons of bright red through the sorbet, making each spoonful a delightful balance of sweet-tart refreshment.

Ingredients

• 4 cups fresh raspberries (divided)
• 1 cup granulated sugar
• 1 tablespoon lemon juice
• 1 cup water
• 1 tablespoon vodka (optional, helps prevent crystallization)
• 1 pinch salt

Instructions

1. Set aside 1 cup of raspberries for the puree and refrigerate them.
2. In a medium saucepan, combine the remaining 3 cups raspberries, sugar, lemon juice, water, and salt. Bring to a simmer over medium heat.
3. Reduce heat to low and simmer for 5 minutes until raspberries break down and sugar dissolves completely.
4. Remove from heat and let cool for 10 minutes.
5. Transfer the mixture to a blender and puree until smooth, or use an immersion blender directly in the pot.
6. Strain the mixture through a fine-mesh sieve into a bowl, pressing with a spatula to extract all the juice while removing seeds. Discard seeds.
7. Stir in the vodka if using.
8. Cover and refrigerate until completely chilled, at least 2 hours or overnight.
9. Pour the chilled mixture into your ice cream maker and churn according to manufacturer's instructions (usually 15-20 minutes).
10. While the sorbet is churning, make the raspberry puree by blending the reserved 1 cup of fresh raspberries until smooth. Strain through a fine-mesh sieve to remove seeds.
11. When the sorbet is almost finished churning, pour in the fresh raspberry puree and churn just until swirled through (about 30 seconds).
12. Transfer to a freezer-safe container and freeze until firm, about 2-4 hours, before serving.

Notes