Recipe: Raspberry Sorbet

Continuing on with our summer long series on ice cream making…. no series would be complete without sorbet. Sorbets have an intense crisp flavor… usually a fruit flavor but other flavors have been made.

With the extreme heat being felt around the world in those climates experiencing summer… the thought of a cold frozen dessert made of luscious raspberries sounded refreshing. Although I did make this recipe from frozen raspberries… you can also use fresh ones as well.

TIPS

This recipe is really quite easy.. once you get past making the raspberry puree. I absolutely abhor seeds in a raspberry sorbet.. so straining them out took three times through the sieve… but it was well worth the effort…

I used frozen raspberries … as I mentioned before.. you can substitute fresh…

This particular recipe makes a tart raspberry sorbet.. if you prefer a sweeter raspberry sorbet.. increase the corn syrup to a ¼ cup and use a full cup of water instead of 2/3 of a cup…. and you should be good to go.

This is a truly wonderful treat for a hot summer afternoon… or even a pleasant dessert to finish off a dinner for guests…. served in a Margarita glass with a sugar cookie garnish … this light dessert will not only will be a perfect ending to a memorable meal …. the presentation will impress your guests also…






Recipe: Raspberry Sorbet

All you need:

3 (12 oz.) bags frozen raspberries, thawed
1 cup sugar
2/3 cup water
2 tablespoons corn syrup

All you need to do:

Heat the water, sugar and corn syrup in a medium saucepan, stirring constantly until the sugar melts. Remove from the heat and set aside. Allow to cool.



In a food processor or blender, puree the raspberries in batches.








Place a fine mesh sieve over a large bowl and gently press the puree through the sieve…. scraping away the seeds that accumulate. I repeated this process 3 times to get virtually all the seeds out.











Pour the strained puree back into the processor or blender and add the cooled sugar water mixture.

Pulse until well mixed. Chill in the refrigerator for an hour.




Follow your ice cream maker instructions for freezing the sorbet.

For my ice cream maker… the Cuisinart ICE-20 Series… all you need to do is set up the maker… turn it on and pour the mixture in. I allowed it to freeze for 35 minutes and it came out perfect!

This made just over 1 ½ quarts.