Raspberry Sorbet

Photo is from Sue

  Made this Sorbet today for Sue’s husband, John, as he has been having some problems with milk. I have been wanting to try a Sorbet in my ice cream maker so this was the perfect chance. 

  The recipe I had was quite complicated so used this one from the Cuisinart web site. I did add about a tablespoon of Chambord, but that is optional. The liqueurs help keep iced deserts from setting up so hard.

  I do think this will melt so would chill the dishes before serving. Next time I am going to try adding a little unflavored gelatin to the mixture.

  It really is a beautiful color and the texture was creamy. I was surprised at that. I was afraid it would be icy. Lemon Sorbet next.

Raspberry Sorbet

Ingredients

2 cups water
1½ cups granulated sugar
pinch table salt
4 cups frozen raspberries, thawed

1 tablespoon Chambord, optional

Instructions

Prepare a simple syrup with the water and sugar by combining both in a medium saucepan set over medium-low heat. Cook mixture until the sugar is fully dissolved. Once the simple syrup is ready, add the salt and the raspberries and Chambord if using. Using an immersion blender, blend the mixture until smooth. Strain half of the mixture through a fine mesh strainer to remove the seeds. Use a spatula to aid in passing the purée through the strainer. Remove seeds and repeat with the second half. Cover and refrigerate 2 to 3 hours, or overnight. Freeze in ice cream maker about 25 to 30 minutes. The sorbet will have a soft, creamy texture. If a firmer consistency is desired, transfer the sorbet to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Servings  Makes about 5 cups (ten ½-cup servings)

Nutritional information per serving (based on ½ cup): Calories 140 (0% from fat) • carb. 37g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg • sod. 14mg • calc. 9mg • fiber 2g