Raspberry sorbet is quite possibly the most popular of all the sorbets and sherbets around. Moms love this woodland berry for its nutrition benefits: It's packed with antioxidants (50% more than strawberries)and fiber-rich. But, kids of all ages relish its deep purple hue (not to mention the sweet, tart, tingling tongue feel). Find fresh raspberries in season at the farmers market or grow your own. Then, bring out the ice cream maker for some fun, family sorbet crafting!
Things You'll Need
- 2 1/2 pints of raspberries
- 1 1/4 cup sugar
- 1 teaspoon of lemon juice - freshly squeezed
- Citrus Reamer
- Ice Cream Makers
- Mixing Bowls
- Plastic Food Containers
Puree half the raspberries in a blender with half the sugar and half the lemon juice (squeezed with a citrus reamer) until smooth.
Strain the puree into a bowl. Repeat with the remaining ingredients.
Freeze in an ice cream maker. If you don't have an ice cream maker, simply place the puree in the freezer (covered) for a few hours.
Transfer the sorbet to a container and store in the freezer for up to three days. Makes 1 quart.
Tips & Warnings
- Fresh raspberries are best, but frozen fruit may be substituted.
- Serve with fresh fruit and a sprig of mint along with a slender cookie such as a pizzelle or biscotti.
- Sorbet will be a bit harder in texture but just as delicious if frozen in the freezer.
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