Best 10 Raspberry Chili Sorbet Recipes

RASPBERRY SORBET OR GRANITA

Steps:

• Place raspberries in work bowl of a food processor, and process until smooth. If an extra smooth sorbet is desired, press pureed raspberries through a fine sieve to remove seeds. Whisk together pureed raspberries and honey in a large bowl.
• Combine 3 cups of water, sugar, and corn syrup in a large saucepan; stir to combine. Bring to a boil over high heat. Boil until sugar is dissolved, about 2 minutes; do not stir. Stir the sugar water and the remaining 1 cup of water into the raspberry puree.
• Make an ice bath by filling a very large bowl with water and ice. Set the bowl of raspberry puree in the ice bath, and whisk until cool. Pour cooled puree into a 9x13 baking dish, and cover; freeze until solid, 6 to 8 hours.
• To make a coarsely textured granita, use a fork to scrape frozen puree into small crumbs. For a deliciously silky sorbet, transfer frozen puree to a food processor and process until smooth.

RASPBERRY SORBET FOR TWO

Steps:

• In a food processor, combine all ingredients; cover and process until smooth. Pour into 2 dessert dishes. Cover and freeze for 1 hour or until edges begin to firm. Stir and return to freezer. Freeze 1-1/2 hours longer or until firm. Remove from the freezer 15 minutes before serving. If desired, garnish with raspberries.

DESSERT CREPES WITH RASPBERRY SORBET

Steps:

• Heat 1/4 water and 3 tablespoons sugar in a saucepan over medium heat until mixture is simmering and sugar is dissolved. Remove from heat and allow syrup to cool to room temperature.
• Place raspberries in the bowl of a food processor; pulse until pureed. Pour cooled syrup into raspberry puree and mix well. Strain through a fine-meshed sieve into a container. Cover with plastic wrap and freeze until firm, at least 2 1/2 hours. Break up with a fork and place back in the freezer.
• Combine eggs, milk, 1/2 cup water, and 3 tablespoons melted butter in a bowl; beat with an electric mixer until smooth and creamy. Add flour and salt and mix until batter is smooth.
• Grease a 9-inch nonstick skillet with 1 teaspoon butter over medium heat. Pour a small ladleful of batter into the skillet. Immediately rotate the skillet until batter coats the cooking surface in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crepe; flip crepe and cook until the other side has turned light brown, about 1 minute more. Slide ready crepe onto a warmed plate and keep warm. Repeat with remaining batter.
• Arrange crepes on plates and dust with confectioners' sugar. Place a scoop of raspberry sorbet on the side and garnish with apple slices, fresh mint leaves, and red currants.

CRISPY RICE CREPE NAPOLEONS WITH RASPBERRY RED-CHILI-PEPPER SORBET

Steps:

• To make the sorbet, place the peppers, granulated sugar and water in a blender and process until smooth. Strain through a fine-mesh sieve, discard the solids and set the liquid aside. Place the raspberries in a food processor and process until pureed. Strain the puree through a fine-mesh sieve, pressing on the solids to extract as much puree as possible. Discard the solids. Place the puree in a bowl and whisk in the powdered sugar. Measure out and stir in 1 to 2 tablespoons of the chili-and-sugar syrup, to taste. Refrigerate until chilled, and freeze according to the instructions for your ice-cream maker.
• To make the crepes, preheat the oven to 275 degrees. In a bowl, combine the rice flour and sugar. In another bowl, whisk together the egg whites, melted butter and hot water, and stir it into the flour and sugar. Keep stirring until the mixture is smooth.
• Place an 8-inch nonstick skillet over medium heat. Brush it with clarified butter and pour in 2 tablespoons of the batter, swirling the pan to coat it evenly. Cook until the crepe is set but not brown, about 1 minute. Turn and cook the other side. Transfer to a plate and allow to cool slightly. Cut crepe into 4 wedges, and transfer to a sheet pan lined with parchment paper. Repeat until you have made 6 crepes. Brush them with clarified butter, sprinkle with granulated sugar and bake until crisp, about 20 minutes. Remove from oven and cool.
• To make the filling, combine the cream and rum, and whip until soft peaks form. Combine the coconut and sugar, and fold into the cream. Place the raspberries and granulated sugar in a bowl and mash with a fork until smooth.
• When ready to serve, place a wedge of crepe on a dessert plate and spread with a layer of coconut mixture, then with raspberry puree. Stack a second wedge on top, and add the coconut and raspberry layers. Repeat again, and top with the fourth wedge of crepe. Place a scoop of sorbet on the side.

MUSTARD SEED TUILLE WITH RASPBERRY SORBET

Steps:

• Preheat oven to 325 degrees F.
• In a medium size bowl, combine the butter and sugar, and beat until fluffy. Add the egg whites one at a time, beating thoroughly before adding the next. Fold in flour and mustard seeds. Mix well, and refrigerate.
• Grease baking sheet with butter. Drop spoonfuls of batter onto baking sheet, and smooth into desired shape. Bake for 5 minutes, until golden brown. Remove from the baking sheet with a pallet knife, and shape over a bottle turned on its side. Let tuilles harden over bottle, remove, and set aside.
• To make the raspberry sorbet, puree raspberries and strain through a sieve. Combine the sugar and water in a saucepan and stir over gentle heat until sugar has dissolved. Turn heat up, and boil for 5 minutes until liquid forms a sticky syrup. Once the syrup has cooled, add the puree and the juice of 1 lemon. Freeze in an ice cream maker for 20 minutes. Alternatively, place mixture in a bowl and put in freezer. When edges begin to freeze, whisk an egg white, and fold into the partially frozen mixture. Return to freezer until frozen.

FRESH RASPBERRY SORBET

Steps:

• Combine berries with sugar and citrus juice, crushing them lightly with the back of a spoon.
• Let rest at least 30 minutes, or until the berries release their juice (If using frozen berries, allow to rest until thawed).
• Transfer berries and juice to a food processor and blend until smooth; strain puree, if desired, then chill until cold.
• Freeze puree in an ice cream maker according to manufacturer's directions.
• When frozen, transfer to a freezer container, press a piece of wax paper to top, and freeze until firm, at least 3 hours.

RASPBERRY SORBET

Steps:

• Put the sugar and 270ml water in a saucepan over a low heat and stir until the sugar has dissolved. Raise the heat and simmer for 5 mins, or until the liquid has become a syrup. Set aside to cool.
• Put the raspberries and lemon juice in a food processor and blitz until smooth. Strain through a fine sieve into a bowl and discard the seeds. Combine with the sugar syrup, then pour into freezer-proof container.
• Freeze for 1 hr 30 mins, then whisk with a balloon whisk or a fork to break up any ice crystals that have formed and return to the freezer.
• Keep mixing the sorbet once an hour for 4 hrs to break up the ice crystals. Stop mixing when firm but scoopable. Will keep in the freezer for up to a month. Serve with extra raspberries, if you like.

RASPBERRY SORBET RECIPE BY TASTY

Steps:

• Blend all ingredients in a food processor or high-speed blender until thoroughly combined.
• Pour into a rectangular loaf pan and smooth into an even layer.
• Freeze for 2 hours, or until frozen but still a little soft for scooping. (If freezing overnight, cover with a lid or plastic wrap, but let it sit out at room temperature for about 5-10 minutes before scooping.)
• Scoop into a bowl.
• Enjoy!

RASPBERRY SORBET

Steps:

• Place all ingredients in a blender or food processor; cover and process until smooth. Transfer to a freezer container; freeze until firm.

RASPBERRY SORBET

Steps:

• Bring sugar and 1 cup water to a boil in a large saucepan. Cook, stirring occasionally, until sugar dissolves. Let syrup cool.
• Pulse raspberries and remaining 3/4 cup plus 4 teaspoons water in a food processor until smooth. Strain through a fine sieve set in a deep bowl or a large glass measuring cup. Using a rubber spatula, gently press down on the mixture to extract as much liquid as possible; discard solids.
• Transfer raspberry puree to a deep bowl or airtight container. Add syrup, and stir until well combined. Refrigerate for at least 1 hour.
• Pour mixture into an ice cream maker, and freeze according to manufacturers' instructions. Transfer sorbet to a large airtight container, and freeze for at least 2 hours.