Raspberry Sorbet
Ice Cream Week continues with a fun fruity choice that you are sure to love! Sorbet has always seemed like one of those things that would be hard to make. It comes in more fruity flavors, and has a different composition than ice cream. I have seen countless ice cream recipes, yet not so many recipes for the elusive sorbet. It just sounds so much fancier! I promise you though, that this recipe is easy to make and tastes delicious, so you can make it at home and feel quite fancy too!
I made this because growing up, it was always something that my dad enjoyed. He also liked orange and other fruits, but I decided that raspberry would be the best way to really appreciate summer’s bounty. He agreed, and although my sister and mom are not huge into the fruit fun, we enjoyed it! This raspberry sorbet made the perfect treat in the afternoon and as an after dinner dessert; light enough to not overwhelm your taste buds but refreshing as only a fruit sorbet can be.
Raspberry sorbet is the perfect summer-time treat- with a light, sweet and fruity taste that delivers big on flavor while still being easy to make and enjoy at home!
I have to admit- if you had asked me a year ago if I would be making raspberry sorbet, I would have said only for my dad. I was not very much into fruit things, especially raspberry. Ever since knowing Efrain though (who really enjoys raspberry!), I have become much more appreciative of this bright little fruit! The raspberry flavor is not too overwhelming, so if you are not a huge fan of raspberry yourself, this is a great way to enjoy it without feeling like you are eating handfuls of raspberries. As shown in the photo above, one of the issues of working with raspberries can be the seeds. You will need to strain this sorbet; I strained mine twice because the strainer I used was not very fine. The seeds in this sorbet are the only slight drawback, but if you do not mind a few seeds in your serving then it will not be an issue at all!
For this recipe I used a majority of raspberries, but I did use about 4 ounces of mixed berries (strawberries, raspberries, and black berries) without it being apparent in the final taste. You could even make this entire sorbet using mixed berries if you like, depending on what your favorite fruits are. It is very important to make sure that you strain the mixture- otherwise you will end up with little seeds in every bite, and that is no fun. A few simple steps make this recipe amazing, and everyone will be impressed at how much better homemade sorbet is compared to the store bought versions.
Raspberry Sorbet
Ingredients:
2 cups water
1 1/2 cups granulated sugar
Pinch of salt
4 cups frozen raspberries, thawed*
Directions:
Make sure your freezer bowl for the ice cream maker is frozen (at least 24 hours) before beginning this recipe.
In a medium saucepan, combine the water and sugar over medium low heat to create a simple syrup. Cook this until the sugar has fully dissolved.
Once all of the sugar has dissolved, add in the raspberries/mixed berries and the salt. Using either an immersion blender or a regular blender (that you would put the mixture into), blend until everything is smooth.
Put the mixture through a fine-mesh strainer to remove the seeds; if needed repeat to get rid of more seeds.
Cover the strained mixture and let refrigerate 2-3 hours or overnight.
Pour the sorbet mixture into the ice cream maker and turn it on, letting it mix for 15-20 minutes until a smooth and soft consistency has been reached.
Serve immediately for a very soft consistency, or freeze in the freezer. I let mine freeze for several days before using it to ensure easy scoop-ability.
*You can use all raspberries, or a mix or raspberries and other berries. I used 3 cups of raspberries and 1 cup of mixed berries.
**Recipe is from Cuisinart; all photographs are copyright Rooks to Cooks and may not be used without permission.
What is your favorite type of sorbet? Let me know below! :)
Posted on 7/22/14 by Kiley
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