Raspberry Sorbet

Monday, July 1, 2013

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.

Three Years Ago: Strawberry Hand Pies and Strawberry Cheesecake Ice Cream Bars
Five Years Ago: Blueberry Muffins

Raspberry Sorbet

Yield: ~5 cups

Ingredients:

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

Directions:

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

Dessert, Ice Cream

5 comments »

8 Responses to “Deb’s Mom’s Apple Cake”

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1

Megan — January 5, 2009 at 9:51 pm

I made that cake a few months back and it was awesome. It’s a good thing I don’t have any apples or else I’d make another one!
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2

wifeplzak — January 5, 2009 at 10:13 pm

I have wanted to make this one for a while now, I better get on it.
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3

bensbaby116 — January 6, 2009 at 1:43 am

Mmm, I love the smell of apple desserts baking! This looks like a great recipe. Thanks for posting. 🙂
~bensbaby116
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4

Mermaid Sweets — January 6, 2009 at 2:01 am

I made this cake on Friday, and it was amazing, even though there were some problems. One, I used a silicone bundt pan because I realized too late I didn’t have a metal one, so I had to cook it forever, and in the end the inside around the cone never really cooked. I just scooped that out and the rest was delicious. Yum. P.s. Love your blog.
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5

Joelen — January 6, 2009 at 5:17 am

Now that is an apple cake! looks delicious!
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6

Sara Therese — January 6, 2009 at 8:11 pm

I can’t wait to try this. We’re going to Brown County this weekend, and this apple cake would be the perfect addition to the trip! Thanks for sharing!
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7

EAT! — January 9, 2009 at 6:14 pm

Love all those big chunks of apple in the cake. It looks delicious!!
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8

Acuman_dapper — April 5, 2009 at 9:33 pm

You are an amazing writer and you should contact http://www.bizymoms.com/boston/index.php to get your blog featured to their large mom community. I am sure they would love your posts. In their expert page there is a form. http://www.bizymoms.com/boston/experts.php

Raspberry Sorbet