My Ninja Creami raspberry sorbet is one of my favourite Ninja recipes. It is beautifully bright and has the perfect raspberry flavour. Of course, once I got the Ninja Swirl machine I knew I had to develop a Ninja Swirl raspberry sorbet (or soft serve). And here we are!
This recipe uses 3 simple ingredients: frozen raspberries, caster sugar, glucose syrup or light corn syrup and water. Yes, there’s a bit of elbow grease involved to remove the seeds but I think the results speak for themselves. Let’s get into it.
Ingredient notes
I recommend frozen raspberries for this recipe. They are easy to find, inexpensive and tend to produce a deeper red colour than fresh raspberries. Cost efficient and delicious!
Next, the liquid sugar. My Ninja Creami version of this recipe uses 100% light agave syrup. I wanted to try a new sweetener for my FODMAPpy friends as agave syrup is high fructose. I tested 100% glucose syrup in this recipe but it is definitely less sweet than the agave syrup version. Gorgeous texture but a bit tart, in my opinion.
As such, I have landed on a combination of caster sugar and glucose syrup or light corn syrup. To me, it provides the best balance of sweetness and texture. Caster sugar brings a nice clean sweetness but does not aid in texture. Glucose syrup creates a lovely textured sorbet but doesn’t add as much sweetness.
The term light refers to the neutral colour and flavour of agave syrup and of the corn syrup. I don’t recommend dark syrups nor do I recommend maple syrup as they will overpower the raspberries.
In Australia and the UK, glucose syrup is available at the supermarket in the baking aisle. In Canada and the USA, corn syrup is more common. Corn syrup is distinct from high fructose corn syrup, although some brands do contain it. Again, choose a light variety for neutral flavour and colour. I recommend Karo brand.
If you would prefer, I am confident that 100% light agave syrup would work here too. Use 100-125g total.
Sugar and ice cream
Sugar is a critical ingredient in any ice cream recipe. It lowers the freezing temperature of a mixture, which means that the more sugar you add the less the mixture is able to freeze. Add too much sugar and you will have a slushy rather than a sorbet.
This becomes more complicated when you are using fruit. Fruit, of course, contains natural sugars which contribute to the sugar content of our sorbet. The exact gram measurement of sugar contributed from your raspberries will change every time. This is because no two pieces of fruit are ever exactly the same. So, fruit does introduce a variable into ice cream making.
50-60g caster sugar and 50g glucose or light corn syrup OR 125g light agave syrup shouldn’t be too much sugar for this recipe. However, you need to be cautious adding more sugar than the recipe specifies. You also need be cautious when using particularly sweet raspberries (this is another reason I don’t use fresh raspberries here).
If you process your sorbet and find it is a bit too soft, you can help it along a bit by returning it to the freezer before scooping or making soft serve. If you have added far too much sugar then this won’t help much, but it will rectify a slightly soft sorbet.
On the off chance that your mixture just will not set, I can confirm it makes a delicious chia pudding. When I am testing lots of ice cream recipes at once I tend to repurpose them as chia pudding mixture. I used half raspberry sorbet and half cashew ice cream (about 400g total) combined with 100g chia seeds and 1 1/2 cups milk. Yum!
Can I make soft serve with this recipe?
Yes, you can. This recipe works as either a scoopable sorbet or a pipe-able soft serve. I used the soft serve sorbet function and only needed to process the mixture once. Afterwards it was a lovely creamy texture that could have been scooped immediately. To make soft serve, I allowed it to thaw just slightly for 10 or so minutes before using the lever to process into soft serve.
Something to keep in mind is the sugar content and temperature of your sorbet after processing. A high sugar sorbet is naturally softer. If your sorbet is very soft after processing, I recommend placing it back in the freezer for at least 30 minutes prior to making soft serve.
A shortcoming of the Ninja Swirl machine (in my opinion) is that once you have started processing soft serve, you can’t really stop. If you return the tub to the freezer, the mixture inside the piping nozzle will freeze quicker than the mixture in the tub. When you go to make soft serve again, the mixture will be frozen solid and block the mixture in the tub from being piped.
Ninja says you can simply clean out the piping but I don’t find it to be that simple. So, I really recommend ensuring you have the right consistency for soft serve before you start piping it from the machine.
More Ninja Swirl recipes
- Ninja Swirl Dole Whip
- Ninja Swirl strawberry ice cream
- Ninja Swirl frozen yogurt
- Ninja Swirl vanilla soft serve
- High protein Ninja Swirl soft serve
Ninja Swirl raspberry sorbet (scoop or soft serve
Ingredients
- 500 g frozen raspberries
- 50-60 g caster sugar
- 50 g glucose syrup or light corn syrup
- 100 g water
Instructions
- Combine the ingredients in a medium saucepan over a low-medium heat. Cook until the raspberries are completely softened, mashing them up as you stir, and the sugars are completely dissolved.
- Place a fine meshed strainer over a medium sized bowl. Use a spoon to gently stir and push the raspberry juice and liquids through the sieve. This takes about 15 minutes of active time (I do it front of the TV).
- By the time you have finished straining, you should have approximately 130g seeds leftover. The leftover seeds should look dry and a paler pink in colour and the mixture should look foamy on the top.
- Pour the raspberry puree into your 470ml Ninja Creami tub. It should be within ½ cm of the fill line – if you have way less mixture than this, keep on sieving. I know it’s annoying but it makes the best sorbet, I promise. If the mixture is less than ½ cm below the fill line, you can add 50-100g water to fill the tub.
- Place your tub (lid off) in the freezer for 16-24 hours, depending on how cold your freezer is (colder freezer requires less time to completely freeze the mixture).
- Process the mixture on the SOFT SERVE and sorbet function. I like to do this either way as it works nicely for a scoopable sorbet or a raspberry soft serve.
- Return leftovers to the fridge with the lid on.
Notes
- I PROMISE sieving out the seeds is worth your time. It takes about 15 minutes but if you do it in front of the TV, time will pass quickly.
- I haven’t tested a version of this without sieving out the seeds. It would likely throw the ratios off and be too much volume for a 470ml Ninja Creami tub.
- If you don’t take the time to sieve the raspberries, you are merely depriving yourself of good sorbet. Nobody wins!
- See the ingredient notes in the body of the post.
No Comments