Sorbet De Fraises Et De Framboises Strawberry Raspberry
Indulge in the vibrant, refreshing flavors of summer with this *Sorbet De Fraises Et De Framboises*—a luscious strawberry raspberry sorbet that’s as beautiful as it is delicious. This easy-to-make frozen dessert combines fresh strawberries and raspberries with a homemade simple syrup, a splash of zesty lemon juice, and an optional hint of vodka for a perfectly scoopable texture. Strain the puree for an ultra-smooth consistency and churn it in an ice cream maker or freeze by hand for equally delightful results. Whether served in elegant bowls or crisp sugar cones, this naturally fruity sorbet is the perfect treat for a hot day or an after-dinner palate cleanser. With just six ingredients and minimal prep time, this recipe is your go-to for a quick, crowd-pleasing dessert that’s bursting with the essence of fresh berries.
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Recipe Information
Ingredients
- 300 grams fresh strawberries
- 200 grams fresh raspberries
- 150 grams granulated sugar
- 200 milliliters water
- 1 tablespoon lemon juice
- 1 tablespoon vodka (optional, for softer texture)
Instructions
Wash the strawberries and raspberries thoroughly under cold water. Remove the stems from the strawberries and cut them into halves.
In a small saucepan, combine the sugar and water. Heat over medium heat, stirring constantly, until the sugar dissolves completely to form a simple syrup. Allow the syrup to cool to room temperature.
Place the strawberries, raspberries, cooled simple syrup, and lemon juice into a blender or food processor. Blend until the mixture is smooth and free of visible fruit chunks.
For an extra-smooth texture, strain the fruit puree through a fine-mesh sieve into a bowl to remove the raspberry seeds. Use a spatula to push the pulp through and capture as much liquid as possible.
If desired, stir in vodka to help prevent the sorbet from freezing too hard in the freezer.
Transfer the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a creamy, frozen consistency. This typically takes 20-25 minutes.
If you do not have an ice cream maker, pour the mixture into a shallow, freezer-safe container. Freeze for about 3-4 hours, stirring every 30 minutes to break up ice crystals and achieve a smoother texture.
Once the sorbet has fully set, scoop it into serving bowls or cones. Serve immediately or store in an airtight container in the freezer for up to 1 week.
Nutrition Facts
Calories |
807 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.2 g | 3% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 12 mg | 1% | |
| Total Carbohydrate | 198.0 g | 72% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 173.8 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 109 mg | 8% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 752 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
