Raspberry-mint sorbet

Raspberry, Water, Allulose, Lemon, Pectin, Mint

Cooking: 5 min, Boil: 5 min, Mix: 5 min, Blend with a blender: 5 min, Let it stand: 15 min, Whisk with a mixer: 5 min, Freeze: 1 h, Mix: 5 min, Freeze: 2 h, Mix: 5 min, Freeze: 2 h, Chill in the refrigerator: 15 min

Dissolve the pectin (6 g) in additional water (50 g). Then bring the mixture to a boil, adding the main water (100 g) and allulose (30 g). After that, mix thoroughly.

Next, add the raspberry puree (300 g), lemon juice (10 g), and mint leaves (2 g) to the mixture. Blend everything until you achieve a homogeneous mass.

After that, allow the resulting mixture to cool to room temperature.

When the mixture cools, whip it a little to add fluffiness. Then transfer it to a container and place it in the freezer.

Don’t forget to stir the sorbet periodically. The first time this should be done after an hour, and then repeat the procedure every 2-3 hours. This will help achieve the perfect texture.

Before serving, place the sorbet in the refrigerator for a short time.