RASPBERRY SORBET

Fresh raspberry sorbet in 30 minutes! A perfect frozen creamy treat for cooling down this summer! 

My mother’s birthday was a few weeks ago and all of the kids pitched in to help with dinner at my parents house. I was assigned: dessert. No problem-o here, I have a plethora of desserts to make and new ones to try! I had a few ideas brewing in the back of my mind (one of them involving a take on triple berry cobbler, shh!) but then my mom asked for something specific. Raspberry Sorbet. Oh…. sure mom! I mean it’s her birthday, what’re ya gonna do??

Fresh raspberry sorbet in 30 minutes! A perfect frozen creamy treat for cooling down this summer!

INGREDIENTS

• about 5 cups of fresh raspberries
• 1 cup water
• 1½ cups sugar
• 1 teaspoon vanilla extract
• 1-2 tablespoons of fresh lemon juice

INSTRUCTIONS

1. Add water and raspberries to a food processor. Pulse until mixture has a smooth consistency.
2. Place a fine mesh strainer over a large bowl. Add pureed raspberries to the strainer (1/4 at a time) and press with the back of a large spoon or a rubber spatula through the strainer to remove the seeds. Repeat with remaining raspberry puree. Discard anything left in the strainer.
3. Add sugar, vanilla, and lemon juice to the raspberry juice in the bowl. Whisk until sugar is dissolved.
4. Freeze according to your ice cream maker's instructions. Serve immediately for a soft-serve dessert OR transfer to a shallow container and freeze an additional 1-2 hours for a more firm sorbet.

NOTES

*recipe adapted from RASPBERRY SORBET @ lecremedelacrumb.com

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