I have always enjoyed raspberry sorbet, but my family formed an addiction to it while on vacation. We would buy a round of sorbet every night after dinner and relax. It was the perfect way to end a summer day.
1 Cup water
3/4 Cup sugar
12 Oz. Raspberries
This recipe is started a day or two before serving.
- Add the sugar and water to a small pot and heat over medium until the sugar dissolves.
- Let the mixture cool for about an hour.
- Rinse your raspberries and put into a blender.
- Add the sugar water to the blender and puree.
- To make sure the sorbet is smooth, I use a chinois to strain the seeds out. Feel free to use a fine mesh strainer. You can purchase one similar to what I use here.
- Push the liquid through the strainer and into a bowl.
- Put the base in the fridge overnight, and if required place ice cream maker in freezer.
The Next Day
Setup your ice cream maker. Turn it on, add the base and sit back and wait. I have a KitchenAid ice cream attachment and it takes about 10 minutes.
That's it! You can serve it as is, or put it back into the freezer for a few hours to harden a little more.
I hope you enjoy this summer treat!