Saturday, September 29, 2012

Ice Cream #7: Raspberry Sorbet

Sorbet really honors the undiluted flavor of whichever fruit you're using and raspberry sorbet happens to be one of my favorites. It feels elegant to eat even though it's quite simple. It's simple to make too, using only five ingredients: water, sugar, vanilla, lemon juice, and raspberries. This sorbet is intensely flavorful and a beautiful color to boot! Many sorbets run the risk of being too icy, but this one has a nice smooth consistency.

I actually made the base for the sorbet months ago to take advantage of the perfectly ripe berries while in season. I froze the base and just recently let it defrost in the fridge and processed it in the ice cream maker. Of course, you can make this sorbet anytime of the year using frozen raspberries. 

We had Aaron's sister, Amy, over a couple weeks ago for a going away dinner, as she'll be out of town for the next few months. For dessert, I served this raspberry sorbet with a slice of rustic peach tart (it's a good thing I grabbed the last of the peaches while I did, as the following week they were gone from the farmer's market and won't be back until next season- oh woe is me). Of course, the sorbet is perfectly amazing all on its own as a light and refreshing palate cleanser at the end of a big meal. However, paired with the peach tart, it was a wonderful way to celebrate the end of summer. 


2 cups water
1½ cups sugar
1 tsp. vanilla extract
1¼ lb. (20 oz.) fresh or frozen (defrosted) raspberries (about 5 cups) 
2 tbsp. fresh lemon juice

In a 2 quart saucepan, bring the water and sugar to a boil, stirring to dissolve sugar. Reduce heat to low and simmer, without stirring, to create a light syrup, about 5 minutes. Remove from heat and set aside to cool for 15 to 20 minutes.  

Meanwhile, puree the raspberries in a blender or food processor until smooth. Scrape the puree through a fine mesh sieve into a medium size bowl. Discard seeds. Stir the lemon juice and vanilla extract into the raspberry puree. Add the sugar syrup to the puree and stir well to combine. Cover bowl with plastic wrap and refrigerate until cold, preferably overnight. 

Pour sorbet into an ice cream maker and freeze according to the manufacturer’s instructions. Transfer the sorbet to a plastic container and place in the freezer until completely set, about 1 hour. 

Makes about 5 cups

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