Black Raspberry Sorbet

Ingredients and Weight:

Preparation Time:

15 minutes

Cooking Time:

20 minutes (for the syrup)

Difficulty Level:

2 (Easy)

Preparation Method Steps:

In a medium saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring constantly. Reduce heat and simmer for 5 minutes, or until the sugar has dissolved and the syrup has thickened slightly.
Remove the pan from the heat and stir in the lemon juice. Let the syrup cool completely.
In a food processor, combine the black raspberries and the cooled sugar syrup. Process until smooth and puree-like.
Pour the raspberry mixture into an ice cream maker and churn according to the manufacturer's instructions.
Once the sorbet has reached a soft-serve consistency, transfer it to a freezer-safe container and freeze for at least 4 hours before serving.

Nutritional Information:

Per serving (1/2 cup):

Dish Characteristics:

User Comments:

"This sorbet is absolutely delicious! The black raspberry flavor is so intense and the texture is so smooth and creamy. It's the perfect summer treat." - Sarah J.
"I love the way the lemon juice balances out the sweetness of the raspberries. It's not too sweet and it's not too sour. It's just perfect." - Emily B.
"This sorbet is so easy to make and it's so much healthier than ice cream. I will definitely be making this again!" - Jessica K.

Special Precautions and Tips:

Make sure to use fresh black raspberries for the best flavor.
If you don't have an ice cream maker, you can freeze the raspberry mixture in a freezer-safe container and stir it every 30 minutes until it reaches a sorbet consistency.
This sorbet is best served immediately after freezing, but it can be stored in the freezer for up to 2 weeks.