Fresh Raspberry Sorbet
a delightful ice cream made with fresh raspberries and a touch of lemon
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.