Ingredients with Measurements:
- 4 cups fresh raspberries
- 1 cup water
- 1 cup granulated sugar
- 1/4 cup fresh lemon juice
- 1/4 teaspoon salt
Special equipment needed:
- Ice cream maker
- Fine mesh strainer
Step-by-step instructions:
1. In a medium saucepan, combine water and sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved completely. Remove from heat and let cool to room temperature.
2. In a blender or food processor, puree the raspberries until smooth.
3. Use a fine mesh strainer to strain the raspberry puree into a large bowl, removing any seeds or pulp.
4. Add the cooled sugar syrup, lemon juice, and salt to the raspberry puree. Stir until well combined.
5. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or until completely chilled.
6. Pour the chilled raspberry mixture into an ice cream maker and churn according to the manufacturer's instructions.
7. Transfer the sorbet to a freezer-safe container and freeze for at least 2 hours or until firm.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Chilling time: 2 hours
Freezing time: 2 hours
Temperature:
Refrigerate until completely chilled before churning in the ice cream maker. Freeze the sorbet until firm.
Serving size:
This recipe makes about 1 quart of sorbet, which serves 6-8 people.
Nutritional information:
Per serving (1/2 cup):
Calories: 120
Total Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 60mg
Total Carbohydrates: 30g
Dietary Fiber: 4g
Sugars: 25g
Protein: 1g
Substitutions for ingredients:
- Frozen raspberries can be used instead of fresh raspberries.
- Lime juice can be used instead of lemon juice.
- Honey or agave syrup can be used instead of granulated sugar.
Variations:
- Add a splash of raspberry liqueur for a boozy twist.
- Mix in chopped fresh mint or basil for a refreshing herbal flavor.
- Swirl in some melted dark chocolate for a decadent treat.
Tips and tricks:
- Make sure to strain the raspberry puree to remove any seeds or pulp for a smooth sorbet.
- Chill the mixture thoroughly before churning in the ice cream maker for the best texture.
- For a softer sorbet, serve immediately after churning. For a firmer sorbet, freeze for a few hours before serving.
Storage instructions:
Store the sorbet in a covered container in the freezer for up to 2 weeks.
Reheating instructions:
Sorbet does not need to be reheated.
Presentation ideas:
Serve the sorbet in chilled dessert bowls or martini glasses. Garnish with fresh raspberries or a sprig of mint.
Garnishes:
Fresh raspberries, mint leaves, shaved dark chocolate
Pairings:
- Serve with a glass of sparkling wine or champagne for a celebratory dessert.
- Pair with a slice of lemon pound cake or shortbread cookies for a sweet treat.
Suggested side dishes:
This sorbet is a refreshing dessert on its own and does not need any side dishes.
Troubleshooting advice:
- If the sorbet is too soft, freeze for a few more hours until firm.
- If the sorbet is too hard, let it sit at room temperature for a few minutes to soften before serving.
Food safety advice:
- Make sure to wash the raspberries thoroughly before using.
- Store the sorbet in a covered container in the freezer to prevent freezer burn.
Food history:
Sorbet is a frozen dessert that originated in ancient Persia and was later introduced to Europe by Arab traders. It was originally made with fruit juice, sugar, and snow, and was considered a luxury dessert for the wealthy.
Flavor profiles:
This raspberry sorbet is sweet and tangy with a bright, fruity flavor.
Serving suggestions:
Serve this sorbet as a light and refreshing dessert after a summer meal.
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Taste: Refreshing, Tart, Fruity, Sweet, Tangy