Raspberry Sorbet Recipe Without Sugar

Raspberry Sorbet The Vegan 8

WebFeb 1, 2018 · Step 1: Add the ingredients to your blender and puree into a liquid. Step 2: Strain the seeds through a fine mesh strainer. This is …

1. Plan to make this early in the day that you want to eat it because that way you can truly enjoy the sorbet after it just reaches it's firm stage. It is best at that point. If you freeze it overnight, it will get much more hard of course because it is not ice cream. It has no fat, therefore it will get hard.
2. Make sure your ice cream bowl (from your ice cream maker) has been in the freezer for 24 hours before making, or it won't work.
3. Add all of the ingredients, except the vanilla, to a blender or food processor and blend until it is a liquid. EVEN IF using a Vitamix, don't over-blend it, just only until it's a liquid. You are not trying to pulverize the seeds here, so please do not over-blend it. That will not get the same 100% smooth result as the next step. If you taste the liquid, it will taste sweet, but keep in mind that frozen is always less sweet than liquid and the end result is perfect.
4. Get a large bowl and a superfine mesh strainer and pour the raspberry puree over the strainer hanging over the bowl. Use a spoon or spatula to stir and press the mixture through the strainer to catch all the seeds. This will take about 5 minutes or so, but keep stirring and pressing until all the liquid is gone. (see photo) Have patience, the result will be worth it. Periodically scrape underneath the strainer to get some of the juice off to keep the strainer clear. This step is absolutely necessary for ultra smooth and creamy sorbet. Nobody wants a gritty/seedy sorbet. This will give that true restaurant quality texture.

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