Recipe – How to Make Raspberry Sorbet

Is your garden bursting with raspberries yet? A few days ago, I was able to whip up a batch of raspberry sorbet using some raspberries we had frozen from last summers bumper crop.   This year our raspberry patch isn’t looking so hot, so luckily, we’ve got back up.

I discovered this raspberry sorbet a few months ago in a back issue of Saveur Magazine and ever since then, it has been my go to recipe for raspberry sorbet.  Personally, I think it’s better than the Häagen Daz version.

Ingredients

• 1 1 ⁄2 cups sugar
• 1 tsp . vanilla extract
• 1 1/4 lb . fresh raspberries {about 5 cups}
• 2 tbsp . fresh lemon juice

Instructions

1. In a 2-quart saucepan, bring 2 cups water and sugar to a boil, stirring to dissolve. Reduce heat to low and simmer, without stirring, to make a syrup, for 5 minutes.
2. Pour the syrup into a medium bowl, stir in vanilla extract, and transfer to the freezer to let chill for 15 minutes.
3. Purée 1 lb. of the raspberries (about 4 cups) with the syrup in a blender or food processor until smooth. Scrape the purée through a fine sieve into a bowl; discard the seeds. Stir lemon juice into the raspberry purée and pour it into a 2-quart ice cream maker. Freeze according to the manufacturer's instructions until almost set but still a little slushy, about 25 minutes.
4. ..................................

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