Wednesday, May 14, 2014

Raspberry Sorbet

No added fat, no dairy since it's a sorbet. Yummmmm! Perfect for the warm weather that's coming. I found this at I have to admit that I don't like straining seeds so my 3 kids were wonderful and did that part for me. Start out with 6 cups of raspberries, but you only end up with 1 quart of sorbet. Not a lot, but it's really good.

Raspberry Sorbet
1 c. granulated sugar
1 c. water
6 c. raspberries (about 1 3/4 pounds), thawed if frozen
1 t. freshly squeezed lemon juice

Heat the sugar and water in a small saucepan over medium-high heat, stirring until the sugar has dissolved. Remove from heat and set aside to cool slightly. (Alternatively, place the sugar and water in a container with a tightfitting lid. Shake vigorously for 3 minutes. Let rest for about 1 minute. Shake again until all the sugar has dissolved, about 30 seconds more.)
Place the raspberries and lemon juice in the bowl of a food processor fitted with a blade attachment and process until smooth, about 1 minute. Set a fine-mesh strainer over a medium bowl and strain the mixture, pressing down on the solids and scraping the inside of the strainer with a rubber spatula until mostly seeds remain (you should have about 2 1/3 cups raspberry purée); discard the solids. Whisk the sugar syrup into the raspberry purée. Cover and refrigerate until cold, at least 1 hour.
Whisk the raspberry mixture to recombine. Freeze in an ice cream maker according to the manufacturer’s instructions. Transfer to a container with a tightfitting lid and place in the freezer until completely frozen, at least 3 hours. Let sit at room temperature to soften for a few minutes before serving. The sorbet will keep for up to 1 month.

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