For my second “ice cream” I decided to do a sorbet with some of the fresh raspberries from the local farmers market. Instead of pureeing and straining the raspberries as called for in the instructions that came with the ice cream machine I just mashed the raspberries with a fork. This left some of the raspberries globes intact and they froze more than the rest of the sorbet. The frozen raspberry globes gave the sorbet an interesting texture. The sorbet turned out pretty good. It had a nice texture and tasted great. Sorbets are really simple and the abundance of fresh fruits and berries right now it makes for a lot of possibilities. I really like knowing exactly what is in the “ice cream” that I make.
Raspberry Sorbet
Prep Time:4 hours 10 minutes Cook Time:10 minutes Total Time:4 hours 20 minutes Servings: 4
ingredients
- 1 cup sugar
- 1 cup water
- 1/2 cup crushed raspberries
- 2 teaspoons lemon juice
directions
- Heat the water and sugar in a pan until the sugar is dissolved.
- Place the syrup in the fridge until completely chilled.
- Mix the syrup, raspberries and lemon juice.
- Freeze according to the instructions for your ice cream machine.
Valli says
August 10, 2007 at 2:08 amSorbets are very good for the health conscious as well Kevin. It is just a bonus that they taste great too!!! You will probably be enjoying sorbet in the heat wave in Southern Ontario!!
Peter M says
August 10, 2007 at 9:08 amPOW….great summer dessert and worthy of getting a brain freeze!
Ferdzy says
August 10, 2007 at 1:39 pmShhluuurrrp! Mm, wow.
Patricia Scarpin says
August 10, 2007 at 3:16 pmI love the color of this sorbet, Kevin.
Nirmala says
August 10, 2007 at 5:57 pmHoly cow! Yummy.
blue cat | gato azul says
August 11, 2007 at 2:07 amsuperb sorbet!