Want something quick and easy to serve your family and friends but don’t want to heat up your house in this muggy weather? This raspberry sorbet is the perfect treat to refresh and cool you down. I recommend fresh raspberries but if all you have is frozen those will work too. This makes about 2 quarts so there will be plenty to enjoy for later. We served this in 4 oz parfait cups which we thought was the perfect size for an afternoon treat or even to enjoy with breakfast.
Raspberry Sorbet – . Serves 2 Quarts
2 C sugar, 2 C water, 2 quarts fresh raspberries (frozen if necessary), 1/4 C fresh lime juice and 1/2 C white corn syrup.
Bring the sugar and water to a boil in a medium saucepan over medium high heat. Reduce heat to simmer, without stirring, until the sugar dissolves, about 3 minutes. Set aside to cool completely.
Place raspberry and lime juice in a food processor and puree. Press the raspberry puree through a strainer to remove as many seeds as you can. When the sugary syrup has cooled, combine with the raspberry puree. Add the corn syrup and stir well.
Pour the mixture into the ice cream maker and freeze. Sorbet is generally soft after churning but will firm up after freezing. If you do not have an ice cream maker, pour into a bowl and freeze. It will not be as firm, but to be honest, it easier to scoop out and just as tasty.
For more great recipes, visit our blog