Every time I see the title of this post, I start singing Prince’s Raspberry Beret. Except obviously, I change it to be Raspberry Sorbet. Sorry for getting that song stuck in your head.
Btw, did you see the Jimmy Fallon skit where he and Neil Patrick Harris play Catch Phrase with two audience members? Jimmy Fallon is trying to get this guy to say beret and he starts singing “she wore a raspsberry…” The guy goes “hat?” it was too funny. I love Jimmy Fallon. And Neil Patrick Harris. But I digress…
This raspberry sorbet does deserve for a song to be written about it. I’ve already made it three times. It’s so simple to make and only uses five ingredients (and one is water). It tastes refreshing and juicy (can sorbet taste juicy?!?) just like summertime raspberries should.
Watch the amount of sugar you use based on how sweet your raspberries are. I read some comments that it was too sweet. If you’re picking your own raspberries, you will definitely want to cut down on the amount of sugar.
Yield: ~5 cups
2 cups water
1 1⁄4 cups sugar
1 tsp vanilla
1 1/4 lb. fresh raspberries (about 5 cups), separated
2 Tbsp fresh lemon juice
In a 2-quart saucepan, bring water and sugar to a boil, stirring to dissolve. Reduce heat to low and simmer, without stirring, to make a syrup, for 5 minutes.
Allow simple syrup to cool to room temperature.
While the simple syrup is cooling, puree one pound (~4 cups) of the raspberries in a blender or food processor until smooth. Scrape the purée through a fine sieve into a bowl; discard the seeds.
Stir the raspberry puree, cooled simple syrup, vanilla, and lemon juice together.
Pour it into a 2-quart ice cream maker. Freeze according to the manufacturer's instructions until almost set but still a little slushy, about 25 minutes.
Add remaining raspberries (about 1 cup) and continue freezing in the ice cream maker for about 5 minutes. Transfer the sorbet to a plastic container and freeze until completely set, about 1 hour.
Recipe from Saveur