Homemade Raspberry Sorbet2014-11-25
- Servings : 4
- Prep Time : 60m
- Ready In : 60m
- 1 cup sugar
- 1 cup water
- 600g fresh or frozen raspberries (thaw if frozen) (can substitute for other fruit)
- juice of 1/2 lemon
- 1 tsp vodka, optional (Alcohol does not freeze so it helps keeps the sorbet smooth and gives it a less grainy texture)
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.