Raspberry Sorbet

Serves 8-10 Prep Time 12 hours   Cook Time 8 minutes   Rated:

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The Whole Scoop

The bright, bright colour of raspberry sorbet is hard to pass up. This is such a simple recipe and is very easy to duplicate with any fruit at all. As we began to create the ice cream course, this method just got used again and again. You don't really need any other sorbet recipe to be honest. Swap your fruit in and out of the recipe on demand, or swirl a couple of flavours together.

This is not the instant Thermomix version that whilst very impressive is not true sorbet and ends up rock hard in the freezer as it is literally ice. Although I used a churner for this recipe, you don't need that either. (Though why you wouldn't invest in a good churner is a mystery! Join the course and you will see just how good they are! Plus there are a couple of great discounts on the best churners for you to choose from once you join us, from our friends at Restaurant Equipment.com.au !)

So wait no longer, let's get you ready to open your own gourmet ice cream parlour! Starting with this bright thing! Yum.

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  • 600 Grams raspberry puree without seeds (you can do this yourself or buy it frozen)
  • 300 Grams raw sugar
  • 1 lime, juice only



Place the raspberry puree and sugar into the Thermomix bowl and blend 10 sec/speed 10.


Cook 8 min/100°C/speed 1.


Add lime juice and blend 6 sec/speed 6.


Cool completely before proceeding.


Churn according to ice cream manufactures instructions. Store in the freezer for a few hours. It will not reach full frozen density in just the churner as it is quite a soft sorbet.


To make this entirely in the Thermomix, freeze the cooked mixture once cooled in a tray. Break into pieces once frozen and blend with the aid of the Thermomix official spatula 1 min/speed 8 or until well blended and smooth.

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