Raspberry sorbet is a frozen dessert with a very short ingredient list and no major allergens. If you are all right with raspberries, you should be able to eat this sorbet with impunity.
about 5 cups of fresh raspberries
1 cup water
1½ cups sugar (See Sugar in the Glossary)
(optional) 1 teaspoon vanilla extract
(optional) 1-2 tablespoons of fresh squeezed lemon juice (See Juice in
Place the container for the sorbet in your freezer. (A warm container could melt some of the sorbet when you first scoop it into the container.)
Juice the raspberries and remove the seeds. You should get about 2-1/4 c. of raspberry juice. One method is to put the raspberries through a juicer. If the "pulp" is still very wet you can wrap it in cheesecloth and wring out the remaining juice.
Another approach is to first liquefy the berries by either heating them briefly with the water in a small saucepan or pureeing them with the water in a food-processor. You can then strain the berries using either a food mill with a fine enough mesh or a strainer with a fine enough mesh.
Combine the raspberry juice and water with the sugar, vanilla, and lemon juice. Stir until all the sugar is dissolved. Freeze according to the instructions for your ice cream maker. Scoop into the prechilled container and store in your freezer.
Post a Comment