This no churn raspberry sorbet is made from frozen raspberries, elderflower liqueur, maple syrup and lemon juice.
Gather frozen rasperries, elderflower liquior, maple syrup and lemon juice.
Place all ingredients in a food processor.
Process in longer pulses until a slushy texture is created. Taste the mixture. Adjust the ingredients as needed.
Pour the raspberry sorbet into a shallow freezer proof dish. Freeze uncovered for 1-2 hours or until set.
Wrap the dish with plastic wrap. Return to the freezer for an additional 2-3 hours.
About an hour before eating, remove the sorbet from the freezer. Scoop the sorbet into a food processor. Process for about 20-30 seconds or until a smooth sorbet texture is achieved.
Pour the sorbet back into the same dish. Return to the freezer for at least an hour to reset.
Scoop and enjoy!
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