Raspberry Sorbet

30 comments

Appears in Cook's Illustrated July/August 2012, America's Test Kitchen TV

Desserts or Baked Goods
Europe
French
Fruits & Vegetables
Fruit
Make Ahead
Fruit Desserts
Frozen Desserts
Cookbook Collection
    

The most important ingredient in raspberry sorbet isn’t the raspberries. It’s the water.

SERVES8 (Makes 1 quart)

TIME45 minutes, plus 6 hours freezing

has video

WHY THIS RECIPE WORKS

For our raspberry sorbet recipe, we super-chilled the base and used just the right ratio of sugars to water to ensure the finest-textured ice crystals possible. We also bumped up the berries’ natural amount of pectin to give the sorbet stab...

Print