Although raspberry picking season is finished here in Connecticut, the prices are still low at the grocery store and so I chose to make the sorbet using fresh raspberries. If they're not so cheap in your area, don't worry about using thawed frozen berries. I love the bright fuchsia color of the sorbet, and love even more that it's all natural -- no food coloring needed here!
I made this sorbet before our housewarming party, and served a scoop of it to my friends with champagne and a few frozen raspberries. We liked to think of them as grown up ice cream floats, with a sophisticated twist. The sorbet slowly melted into the champagne, adding tons of tart and sweet flavors that went perfectly with the bubbly. I strongly recommend this combination for your next party!
Raspberry Sorbet
Adapted from Saveur
1-1/2 cups sugar
2 cups water
1 tsp vanilla extract
5 cups fresh raspberries
2 tbsp fresh lemon juice
- In a medium saucepan, bring the sugar and water to a boil, stirring constantly until all of the sugar is dissolved
- Allow mixture to simmer, without stirring, for about 5 minutes to make a syrup
- Pour syrup into a bowl, stir in the vanilla, and chill in the freezer for about 15 minutes
- Puree the raspberries with the syrup in a blender or food processor until food
- Pour mixture through a fine sieve, using the back of a spoon to apply pressure, and discard the seeds
- Stir lemon juice into the puree and pour into ice cream maker
- Freeze according to manufacturer's instructions, about 25to 30 minutes, until sorbet has hardened but is still slightly slushy
- Transfer sorbet to a freezable container and freeze for about 1 hour before serving
Recipe yields approximately 2 pints
Adapted from Saveur
1-1/2 cups sugar
2 cups water
1 tsp vanilla extract
5 cups fresh raspberries
2 tbsp fresh lemon juice
- In a medium saucepan, bring the sugar and water to a boil, stirring constantly until all of the sugar is dissolved
- Allow mixture to simmer, without stirring, for about 5 minutes to make a syrup
- Pour syrup into a bowl, stir in the vanilla, and chill in the freezer for about 15 minutes
- Puree the raspberries with the syrup in a blender or food processor until food
- Pour mixture through a fine sieve, using the back of a spoon to apply pressure, and discard the seeds
- Stir lemon juice into the puree and pour into ice cream maker
- Freeze according to manufacturer's instructions, about 25to 30 minutes, until sorbet has hardened but is still slightly slushy
- Transfer sorbet to a freezable container and freeze for about 1 hour before serving
Recipe yields approximately 2 pints
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