Food recipes
Raspberry Sorbet Recipe
Raspberry Sorbet Recipe Ingredients: sugars, granulated water, bottled, generic raspberries, raw lemon juice, raw Directions: Heat the sugar and water in a small saucepan over medium-high heat, stirring until the suga...
Raspberry Sorbet Recipe
Ingredients:
sugars, granulated
water, bottled, generic
raspberries, raw
lemon juice, raw
Directions:
Heat the sugar and water in a small saucepan over medium-high heat, stirring until the sugar has dissolved.
Remove from heat and set aside to cool slightly.
(Alternatively, place the sugar and water in a container with a tightfitting lid.
Shake vigorously for 3 minutes.
Let rest for about 1 minute.
Shake again until all the sugar has dissolved, about 30 seconds more.)
Place the raspberries and lemon juice in the bowl of a food processor fitted with a blade attachment and process until smooth, about 1 minute.
Set a fine-mesh strainer over a medium bowl and strain the mixture, pressing down on the solids and scraping the inside of the strainer with a rubber spatula until mostly seeds remain (you should have about 2 1/3 cups raspberry puree); discard the solids.
Whisk the sugar syrup into the raspberry puree.
Cover and refrigerate until cold, at least 1 hour.
Whisk the raspberry mixture to recombine.
Freeze in an ice cream maker according to the manufacturers instructions.
Transfer to a container with a tightfitting lid and place in the freezer until completely frozen, at least 3 hours.
Let sit at room temperature to soften for a few minutes before serving.
The sorbet will keep for up to 1 month.
Ingredients:
sugars, granulated
water, bottled, generic
raspberries, raw
lemon juice, raw
Directions:
Heat the sugar and water in a small saucepan over medium-high heat, stirring until the sugar has dissolved.
Remove from heat and set aside to cool slightly.
(Alternatively, place the sugar and water in a container with a tightfitting lid.
Shake vigorously for 3 minutes.
Let rest for about 1 minute.
Shake again until all the sugar has dissolved, about 30 seconds more.)
Place the raspberries and lemon juice in the bowl of a food processor fitted with a blade attachment and process until smooth, about 1 minute.
Set a fine-mesh strainer over a medium bowl and strain the mixture, pressing down on the solids and scraping the inside of the strainer with a rubber spatula until mostly seeds remain (you should have about 2 1/3 cups raspberry puree); discard the solids.
Whisk the sugar syrup into the raspberry puree.
Cover and refrigerate until cold, at least 1 hour.
Whisk the raspberry mixture to recombine.
Freeze in an ice cream maker according to the manufacturers instructions.
Transfer to a container with a tightfitting lid and place in the freezer until completely frozen, at least 3 hours.
Let sit at room temperature to soften for a few minutes before serving.
The sorbet will keep for up to 1 month.