Ingredients
Equipment
Method
- Place the raspberries and water in a blender. Blend on high speed until the mixture is completely smooth, approximately 1 to 2 minutes. Set a fine-mesh strainer over a bowl and pour the puree through it. Use the back of a spatula to press gently on the solids, extracting all the liquid while keeping the seeds in the strainer. Discard the seeds.
- To the bowl of strained raspberry liquid, add the cane sugar, vanilla extract, lime juice, and sea salt. Stir energetically for 2 to 3 minutes until the sugar has fully dissolved. Test by rubbing a small amount of the mixture between your fingers—you should feel no graininess.
- Transfer the sorbet base to your ice cream maker. Churn following the manufacturer's directions, usually 20 to 30 minutes, until it reaches a soft-serve consistency. Once churned, move the sorbet into a freezer-safe container and place it in the freezer for 1 to 2 hours, or until it firms up to a scoopable texture.
Notes
Store the sorbet in an airtight container with parchment paper pressed directly on the surface to prevent ice crystals. It's best enjoyed within the first week for optimal texture. If it hardens after longer storage, let it sit at room temperature for 5 to 10 minutes before scooping. You can substitute frozen raspberries for fresh—blend them directly without thawing, though the flavor may be slightly less vibrant. For a more tart result, reduce the sugar or add an extra tablespoon of lime juice to taste before churning.