Raspberry Sorbet
August 18, 2010 by Brooke
Last weekend was pretty relaxing and we did something we haven’t done in months…..went to Costco for samples!! Our initial reason was to go and see what samples they were offering but of course we started filling up the monstrous cart with lots of goodies. One of those being some delicious looking raspberries that were only $3.99 per carton.
Can you believe all of these were only $3.99??!?
Look how pretty they are!!
This sorbet is so easy yet so refreshing and flavorful. The lemon juice adds just the right amount of “zing”. Although the recipe says to strain all the seeds, I’m really glad I left some of them in the mixture. I prefer to have a few pieces of the fruit included. Isn’t sorbet the perfect summer treat!?!
Raspberry Sorbet
Recipe from The Complete Italian Vegetarian Cookbook
Ingredients
- 3 cups fresh raspberries
- 1 cup sugar
- 1 tbsp fresh lemon juice
- 1/2 cup cold water
1. Place the raspberries and 1/2 cup cold water in a blender or food processor. Puree until smooth. Over a medium size bowl, pour the raspberry mixture through a fine-mesh strainer, pressing on the mixture to extract as much liquid as possible. There should be 2 cups. Discard seeds (optional – I added about 2-3 tbsp of seeds to the liquid mixture).
2. Add sugar and lemon juice to the raspberry liquid. Stir for several minutes until the sugar has dissolved. (Rub your finger along the bottom of the bowl to make sure it has dissolved.)
3. Refrigerate the mixture and chill to atleast 40 degrees F. (I left mine in the fridge over night.) Follow manufacture directions for your ice cream maker. Mine churned for about 12-15 minutes. Transfer the sorbet to an airtight container and freeze until firm. Sorbet can be stored in the freezer for up to 2 days.
Gorgeous berries for sure and I love the sorbet! So refreshing for the final days of summer.
Gorgeous – love the color!! I bet it was super-refreshing!
I need to make another batch. It disappeared wayy too quick!