Forget that Lemon Sorbet recipe I gave you a while ago. It's no good. You are only going to want to make this Raspberry Sorbet every week from now until eternity! Wowza!
I made this in my ice cream maker, but if you don't have one, you could probably make this similarly to the instructions for lemon sorbet.
Makes 5 cups (ten 1/2 cup servings)
- 2 cups water
- 1 1/2 cups sugar
Prepare a simple syrup with the water and sugar by combining both in a saucepan set on medium low heat. Cook until sugar is fully dissolved.
- pinch of salt
- 4 cups frozen raspberries, thawed
Add the raspberries and salt.
Blend until smooth. Strain the mixture (half at a time) through a fine mesh strainer to remove the seeds. Use a spatula to help. Cover and refrigerate 2-3 hours (or overnight).
1 comment:
Where do you get your frozen Raspberries from? And how much do you spend on them? We've ordered Raspberry bushes to plant, but it will be a few years before we really start getting enough to make anything with.
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