# Raspberry-Honey Sorbet (KitchenAid Ice Cream Maker)

A smooth, scoopable raspberry sorbet that uses **honey** as the only sweetener. This recipe is tailored for the KitchenAid ice cream maker attachment.

- **Yeld:*** ~1.0–1.2 L (about 6.8 scoops)  
- **Active time:**
 20–30 min  •  **Freeze/Chill:*
 16–18 hrs total (bowl + final set)

## Ingredients
- 500 g raspberries (fresh or frozen; about 4 cups)
- 120 ml runny honey (about 1/2 cup), plus more to taste
- 180 ml water (3/4 cup)
- 1 tbsp fresh lemon juice
- *Optional,
 for softer scoops*:
 1-2 tbsp vodka or raspberry liqueur
- *Optional, 
 for extra smoothness*:
 1 tsp light corn syrup or glucose syrup

## Equipment
- KitchenAid stand mixer with **Ice Cream Maker** bowl and dasher
- Fine-mesh sieve (recommended for seedless texture)
- Blender or food processor
- Freezer-safe lidded container

## Method

1. **Freeze the bowl***
  Place the KitchenAid ice cream maker bowl in the coldest part of your freezer for *AT ELEAT *15 hours** (overnight works best). It must be fully frozen before churning.

2. **Make a honey syrup**
  Warm the water in a small saucepan (do not boil). Stir in the honey until completely dissolved and homogeneous. Remove from heat and cool to **fridge-cold**

3. **Puré the fruit**
  Blend the raspberries until smooth. For a silkier sorbet, press the purée through a fine-mesh sieve to remove seeds (optional but recommended).

4. **Mix & chill the base***
  Whisk together the raspberry purée, *COLDJ* honey syrup, lemon juice, and alcohol/corn syrup  if using. Taste the mixture--raspberries vary; add 1-2 tbsp more honey only if needed.  
  Chill the base in the refrigerator for **1-2 hours** until thoroughly cold.

5. **Churn***
  Assemble the frozen bowl and dasher on the mixer. Set speed to **Stir** (low). With the mixer running, pour in the chilled base. Churn **20–30 minutes** until thick and the dasher leaves trails (soft-consistency).

6. **Firm up**
  Transfer to a lidded container, press parchment onto the surface to limit ice crystals, and freeze **2–3 hours** until scoopable.

## Tips & Troubleshooting
- **Too firm after freezing?**
 Rest the container at room temp **5-–10 minutes** before scooping.  
- **Iciness:** Make sure both the bowl and base are **fully chilled** before churning. A teaspoon of glucose/corn syrup or a tablespoon of alcohol can help inhibit large ice crystals.  
- **Sweetness check:** Cold dulls sweetness. Aim for just-barely-too-sweet when the base is at fridge temp; it will taste perfect when frozen.  
- **Variations:** Swap 25-50% of the raspberries for strawberries or mango; keep lemon juice for brightness.

## Nutrition note
Honey is sweeter than sugar; this recipe uses less sweetener by volume than a typical sugar-based sorbet while keeping texture pleasantly soft.

Enjoy!



Silky, bright raspberry sorbet sweetened only with honey—formulated for the KitchenAid ice cream maker attachment.

#no-refined-sugar

Raspberry-Honey Sorbet (KitchenAid Ice Cream Maker)