Recipe Box, Raspberry Sorbet

the Painted Apron

6 years ago

My oldest grandson, 12, is homeschooling this Fall,

and one of the perks is the addition of credited life learning lessons,

after “school,” electives like art, home economics and cooking!

Super Boy’s mother arranged for a weekly art class

given by a friend, with several cousins participating

HHjr volunteered his cooking skills

to teach his son the way around the kitchen…

He figured, he’s taught him how to fish,

now he’ll show him how to cook it!

The first few lessons involved learning the pantry,

where and what things are,

then sharpening kitchen knives,

turning on and off the oven and cook top…

practical knowledge that as adults we take for granted,

but as children it is a door to a whole new world!

HHjr bought some books, written for young aspiring cooks,

with explanations of cooking techniques,

general cooking tips, and recipes

Last weekend’s lesson involved Super Boy choosing 2 recipes to make,

then a trip to the grocery store to find and buy the ingredients

and then back to the kitchen to make them

You are in for a treat today

because not only did he make a delicious homemade mac & cheese,

the Raspberry Sorbet he made had us all drooling

and I can’t wait to share the recipe with you!

I didn’t photo the process,

I didn’t want to interfere with the lesson and the magic

that was going on between father and son…

But I so enjoyed eavesdropping, it was so adorable…

Dad did a very professional job explaining

and son was respectful and interested

Big E and I just stayed out of the way, and waited to taste the results!

It was unanimous, we all voted delicious!

Fresh Raspberry Sorbet

a delightful ice cream made with fresh raspberries and a touch of lemon

Course Dessert

Cuisine American

Keyword coffee ice cream, cranberry sorbet, holiday dessert, homemade icecream, raspberries, sherbet

Prep Time 15

Churn time 20

Servings 2 pints

Equipment

ice cream maker [see notes for alternative]
food processor
4 cup measuring cup
strainer

Ingredients

2/3 cup water
1/4 cup fresh lemon juice
4 cups fresh raspberries
1 1/2 cups sugar
1/8 tsp salt

Instructions

Combine water and lemon in a 4 cup measuring cup and set aside
Put raspberries, sugar and salt into food processor. Turn on processor and with machine running, pour lemon water into feed tube. Continue to process until sugar is dissolved and mixture is smooth, about 1 minute.
Remove lid and blade and pour pureed raspberry mixture into a mesh strainer over a large bowl. Use a large spoon or ladle to press mixture into strainer, allowing the liquid to drain into the bowl. Discard the solids in the strainer
Transfer mixture to ice cream maker and turn on, following instructions for your ice cream maker.** When mixture is through churning, transfer sorbet into pint or a large freezer container and freeze for several hours before serving*

Notes

*sorbet can be served immediately if desired, it will be soft serve style, or freeze to thicken.

**Churn time noted is approximate, it will depend on your ice cream maker

Alternate method:

If you don’t want to use an ice cream maker put the mixture in ice cube trays and freeze. Then, using a butter knife, ease the frozen cubes out of trays and let them sit out for 15-20 minutes to soften a little, then transfer cubes to a food processor or blender to puree. Transfer the pureed sorbet to another container and store in the freezer if not eating right away.