Two summers ago I was the recipient of forty-two quarts of beautiful frozen raspberries. I still have some left and not wanting them to go to waste, I made sorbet in my ice cream maker. Delicious and frosty, it is the perfect dessert for this hot, muggy weather we have been having. It is also gluten-free.
Delicious Raspberry Sorbet
- 1 cup water
- 1 cup sugar
- 1 cup raspberries, fresh or frozen
- juice of 1 lemon
Strain mixture through a fine sieve. Cool mixture in the refrigerator for 30 minutes. Add mixture to an ice cream machine (be sure that the barrel has been in the freezer for at least 24 hours). Turn on machine and allow to run for 20-30 minutes, or until sorbet thickens and the blades meet some resistance.*
Transfer sorbet into an airtight container and chill at least 2-3 hours.**
*If you do not have an ice cream machine, transfer the chilled mixture into an airtight container and place in the freezer. Stir to fluff up the sorbet every 20 minutes until the sorbet chills completely, about 2-3 hours.