The name says it all. This has become a summer favorite here at Pepperfield.
When serving this to your friends and family, don’t be afraid to tell them “It’s just raspberry sorbet.” It’ll make you seem much more skillful having brushed off this feat as nothing. But then you can explain that it really is only “Just Raspberry Sorbet.”
Yield 2 Qts
1 quart fresh or frozen raspberries
1.5C Granulated Sugar
1. Combine raspberries and sugar in a pot and bring to a light simmer. The goal is to dissolve the sugar without cooking the berries for too long.
2. (Optional: cool this down, it’s much easier to work with.) Blend your berry sugar mix until smooth. Do this in small batches to avoid overworking your blender and to ensure a smooth puree.
3. Strain raspberry puree through a fine mesh strainer using the back of a ladle to push it through.
4. Place puree in ice cream maker or dasher attachment of your Kitchen-Aid and spin until firm and scoopable – about 25 minutes. Allow this to set up further in the freezer for 6 hours although it can be served immediately.
This is also a fantastic way to make raspberry sauce. Simply follow steps 1-3 and serve over ice cream, chocolate cake or a yoghurt partfait. Additionally, this sorbet will make a great addition to any dessert that needs that burst of fruit.
(This mini gallery above is credit of Elizabeth Hudson)
Many recipes call for the addition of water; DO NOT ADD WATER. Not only will you dillute this intense raspberry flavor but you will also cause your sorbet to freeze into a solid ice block as it sits in the freezer. The wonder of this recipe is that it’s scoopable as soon as you take it out of the freezer.