Sunday, November 24, 2013

Raspberry Sorbet

Friday, while shopping at Kohl's with my daughter and her family, I decided to get a Cuisinart Automatic Frozen Yogurt, Ice Cream and Sorbet Maker.  It makes 1 1/2 quart servings.  For dessert for tonight's dinner, I decided on the Raspberry Sorbet.  YUMMY!  And, EASY!  I will definitely make this one over and over.  I would like to try it with different fruits.

Raspberry Sorbet

2 cups water
1 1/2 cups granulated sugar
pinch table salt
4 cups frozen raspberries, thawed


1.  Prepare a simple syrup by combining the sugar and water in medium saucepan set over medium-low heat.  Cook mixture until the sugar is fully dissolved.

2.  Once ready, add salt and raspberries.  Using an immersion blender (I put mine in a regular blender), blend until smooth.

3.  Strain the mixture, half at a time through a mesh strainer to remove the seeds.

4.  Cover and refrigerate 2-3 hours, or over night.

5.  Turn on the ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15-20 minutes.  The sorbet will have a soft, creamy texture.  If firmer consistency is desired, transfer to an airtight container and place in freezer for about 2 hours.  Remove from freezer about 15 minutes before serving.

Makes about 5 cups.

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