Make your own homemade Raspberry Sorbet that is so unbelievably delicious, smooth, creamy, perfectly tart and sweet and made with just 5 ingredients! It is also refined sugar-free!
4cups500g fresh raspberries
6tablespoons120g pure maple syrup
2tablespoons30g fresh orange juice
3/4teaspoon3g vanilla extract
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.
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.
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.
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.
Whisk in the vanilla completely.
Place the mixture into the fridge for 2 hours to chill. Do not skip this step. It helps it to be super cold before adding to the ice cream maker.
Pour the mixture into the ice cream maker and make sure you have the attachments on correctly according to your maker directions. Churn for about 25 minutes until it reaches a slushy thick texture. Stop and taste it. Isn't it magical? Now add it to a sealed container and freeze for 2-3 hours or so until it's firm enough to scoop. Enjoy!
If you freeze it overnight, it will get much harder, so let it thaw a bit before eating.