Fresh Raspberry Sorbet
 
 
Fresh Raspberry Sorbet Makes about 5 cups
by:
Serves: Makes 5 cups
Ingredients
  • 1 ½ cups sugar
  • 1 teaspoon vanilla extract
  • 1 ¼  lb. fresh raspberries, rinsed
  • 3 tablespoons fresh lime juice
Instructions
  1. Bring the sugar and 2 cups of water to boil in a medium saucepan, stirring occasionally until dissolved. Reduce heat to low and simmer without stirring for 5-7 minutes until it becomes a thin syrup.
  2. Remove the saucepan from the heat and stir in the vanilla extract. Pour the syrup into a small metal bowl and chill in the freezer for about 15 minutes.
  3. In a food processor or blender, purée 1 pound of the raspberries with the syrup until smooth. Strain the raspberry purée through a fine sieve into a bowl and discard the seeds. Stir lime juice into the raspberry purée and transfer to your ice cream freezer. (If you’re not ready to freeze it at this point, simply refrigerate the purée until you’re ready to freeze.) Freeze according to the manufacturer's instructions until almost set but still a little slushy.
  4. Add remaining raspberries and continue freezing in the ice cream maker for another 5-10 minutes. Transfer the sorbet to a plastic container and freeze until completely set, about an hour.
Notes
This sorbet is based on this recipe from Saveur. If you’re like me (and Granny and Papa!) and hate to throw things away, save the raspberry seeds and pulp that remain after straining and stir them into yogurt.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/sweet-treats/fresh-raspberry-sorbet/