how can i make homemade raspberry sorbet? I don't have an ice cream machine?

Question

must be fat free

Answer 1

If you can't get raspberry nectar, then you'll need to use fresh or frozen berries.

If you have a wire strainer, put 4 containers of fresh berries or 1 bag of thawed frozen in it and press them through with a spoon to remove the seeds. If you have a food mill, it's easier but not that many people have them. I won't recommend a food processor or blender because that can just chop up the seeds resulting in grainy sorbet. Discard the seeds and remaining pulp.

Next, make a simple syrup of one cup of water and one cup of sugar simmered in a saucepan until completely dissolved.

When the syrup is cooled add some to the berries and stir until completely combined. I can't give you exact measurements...some people like their sorbet more sweet, others less. The best way is to taste it as you go and see what you like. The amount of syrup won't have any effect on the end result.

Next, put the mixture into a lasagne pan, preferably glass and put it in the freezer. When the mixture begins to get solid take a dinner fork and run the back of it it over the top to "flake" the sorbet into loose crystals. If you find the mixture too solid to work with, leave it out for about 10 to 20 minutes and it will be workable.

Put it back in the freezer when it starts to melt and repeat the process every half hour to 45 minutes until you've flaked it all and you have sorbet.

This is the way you learn to do it in culinary school BEFORE they tell you you can use an ice cream machine!

Another way is to put the aforementioned mixture in ice trays that make small cubes, freeze them solid and run them through the blender on the ice setting until the desired texture is achieved and either serve immediately or put it into servig dishes and place in the freezer for no more than an hour until ready to serve.

Answer 2

I make this easy one regularly - it's delicious:

Raspberry Sorbet - serves 4

450g (1lb) raspberries (fresh or frozen)
100g (3 1/2 oz) sugar
squeeze of lemon juice
30ml (2 tbsp) double cream (optional)

Sprinkle the raspberries with the sugar and leave to macerate for at least 2 hours - if frozen, they may take more time until soft.

Puree them in a blender or food processor, then pass them through a sieve to remove the seeds. Discard the seeds and pulp that is left.

Add lemon juice to taste, and the cream if using. Taste to see if you need more sugar (the amount given should be fine.)

Turn the mixture into a freezerproof container and freeze until almost firm. Remove and whisk thoroughly. Return to the container and freeze until firm. (You could do this more times to break up the ice crystals.)

If frozen for a while, take the container out of the freezer and leave for 20 minutes to soften. Mash up well and serve!