Homemade Rasberry Sorbet2014-09-11
- Servings : 4
- Prep Time : 15m
- Cook Time : 5m
- Ready In : 23m
A favourite frozen dessert!
- 1 cup(s) sugar
- 1 cup(s) water
- 600 grams fresh raspberries
- 1/2 lemon, juiced
- 1 teaspoon(s) vodka, optional
Create a simple syrup by bringing the sugar and water up to a boil until the sugar dissolves. Cool. Put the raspberries, syrup and lemon in a food processor and blend until smooth. Pour the mixture through a fine mesh sieve or cheesecloth to remove the pith.
Pour the raspberry puree onto a parchment-lined cookie sheet and freeze until set. Break the frozen puree into pieces and blend again in the food processor (separate into batches, if needed). If possible, freeze on the cookie sheet once more and blend again. Serve immediately or freeze. If frozen, remove from the freezer and let it soften for a few minutes before serving.
Notes on Sorbet Making: Sugar should be added to taste. Depending on how ripe, sweet or tart the fruit is, you’ll need to add more or less. You will always need to add simple syrup to start for the right consistency. Wine, fruit juice or honey can also be added for additional sweetness and flavor. You can use liqueurs that complement the taste of your fruit or vodka, which has no flavour.