Raspberry Sorbet

This week has been super hot here in Indiana! It was 96 degrees with a heat index of over 105! Too hot if you ask me! So what is the best thing to eat on a hot, muggy summer day? Ice cream of course! Well in this case, sorbet…ice cream’s lower calorie friend. :) Raspberries were on sale again this week at the grocery store so I stocked up knowing that I wanted to try this delectable summer treat. We just bought an ice cream maker last weekend so I was really excited to try it out! After I puréed the raspberries together I continued to read the recipes directions. I read the part that says “strain mixture through a fine mesh strainer to remove seeds”…oh crap! I don’t have a fine mesh strainer!! So as I am looking frantically around the kitchen I spot my tea ball..hmmm…too small…my colander….too big…my flour sifter…just right. So here I am pouring this mixture through a flour sifter to remove the seeds! I have to say that it worked! The flour sifter removed every single seed in the sorbet. I have to admit, sometimes I just jump into a recipe without actually reading all the directions. I guess I just assume that I am going to have all the gadgets needed to make the dish. I think I have learned my lesson! It was worth it though, a perfect end to a light summer meal…cool, refreshing, and rich!

Raspberry Sorbet

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Ingredients:

  • 2 cups water
  • 1 1/2 cups granulated sugar
  • pinch salt
  • 4 cups of raspberries, fresh or frozen (thawed)
Directions:

  1. In a medium saucepan over medium-low heat combine water and sugar. Cook mixture until the sugar is completely dissolved.
  2. Place raspberries and salt into a blender. Pour sugar/water mixture over raspberries. Blend until mixture is smooth. Strain mixture through a fine mesh strainer to remove seeds. Cover and refrigerate 2 to 3 hours or overnight.
  3. Pour mixture into ice cream maker and let mix until thickened, about 20 minutes. The sorbet will have a soft, creamy texture. If a firmer consistency is desired, transfer sorbet to an airtight container and place in freezer for 2 hours.

Source: Cuisinart Recipe Book
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9 Responses to “Raspberry Sorbet”

  1. #
    1
    beth — August 6, 2010 @ 10:25 am

    i like the new website design, love the picture of the blueberries!

    • Christina replied: — August 6th, 2010 @ 10:40 am

      Thanks! I was getting sick of the pad thai…I think the blueberries look better! :)

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  6. #
    2
    Heather — May 5, 2012 @ 9:56 pm

    This looks delicious, and I adoooore raspberries. But I don’t have an ice cream maker! What esle could I do, or should I go out and buy one?

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