Easy Raspberry Sorbet

Well the scorching hot weather is here finally and I find great pleasure in telling you that I am in fact, on holiday.

The hot weather usually means, finding any way to make your self cooler. And while at it why not prepare something icy cool and also pretty healthy? Here is a very quick very easy and much healthier recipe than store-bought ice-cream. Make room for sorbet in your lives.

I can’t remember where I got the idea for this recipe. I think it was a 1 minute recipe between cooking shows on tv, but it’s been quiet a few years and I love making this as well as eating it!

This is of course not the original way to make sorbet but this is the easiest way you can have some at home and it takes no time at all to prepare. The original recipes need another amount of time to freeze in the fridge but my recipe is make and eat immediately.

Actually there are three recipes here. One is for raspberry sorbet, the other is red berry sorbet with strawberry and finally red berry healthy milkshake. As you can imagine the base for all of them are the same you just add additional steps in the process.

Let’s start with the raspberry sorbet and you can decide where to stop and make it yours.

Ingredients for Raspberry Sorbet: (serves 1 big portion or 2 small portions)

2 cups frozen raspberry
1 tablespoon caster sugar
2-3 tablespoons cold water (depending on the density of your raspberry it may take more or less water

This is hardly a recipe but I will tell you the steps anyway. Just add the raspberry to the food processor and work it a little. If you do it too much you will get this weird un-touching small chunks of raspberry, which is not what we want, we want almost like an ice-cream kind of texture.
To prevent this add one tablespoon of water in the processor this will make them hold together. At this point it is totally up to your liking, if you want a really sugary sorbet, just add 2 tablespoons of caster sugar and work the processor. If you want a much healthier dessert, don’t add any. But after a few times I’ve found out if you add a little bit – 1 teaspoon- of caster sugar or powdered sugar, if you will, it will be much more tastier.

This is it really, if the fruit are not sticking to each other, you can add a little bit more cold water but be careful, the more you work the processor the more the frozen fruit will melt and give you more of a mush than sorbet. So try to work the processor as little as you can.

This is very tasty and you can do this with so many frozen fruit. I’ve chosen raspberry because I really like them and they are sold only frozen in Turkey. You can also use blackberry but I’ve found out the little seeds in the blackberry are more annoying than the raspberry so it’s a little uncomfortable to eat.

Next up we have the red berry sorbet, for this you will only need extra:

1 cup strawberry ( frozen or fresh)

I’ve decided to put this as a different recipe because the texture is a little than sorbet in this. I’ve used fresh strawberries and they added a more meatier feel to the sorbet. It was still cool and icecream-like but it felt different.

If you add frozen strawberries it will blend better with the frozen raspberries and give you a much smoother sorbet feel.

And finally, the Red Berry Milkshake. Additionally, you will only need:

½ – 1 cup cold milk
1 tablespoon caster sugar ( optional)

You can do this recipe straight from the raspberry sorbet or go on from the strawberry added version. Since I was playing around in the kitchen I just added stuff as I go along.

You will need to add ½ cup of milk to the frozen fruit, caster sugar and a little bit of water (you still need the cold water to help the ice particles in around the fruit to stick to each other) with milk added you will get a more liquid mix now. Liquid enough to use a straw. If you want the milk to be the dominant element in the milk shake just add a as much milk as you like.

These are just the type of recipes I like, because they are so easy and so very open to adjustment. You can add or not add anything you like and make it yours.

They are so good on a hot day to nibble on or eat as a dessert after dinner. And since there isn’t much that is unhealthy in the mix, you can eat it guilt-free, within reason of course.