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 »

20 Responses to “Pina Colada Cupcakes”

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1

Molly — March 31, 2011 at 4:37 pm

These are so adorable! A friend once made me margarita cupcakes for a birthday, but I love the sound of all the coconut.
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2

Flavia — March 31, 2011 at 4:40 pm

I love this cupcakes week!!!!! And even Pina-colada cupcakes…..ciao, Flavia
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3

Daisy — March 31, 2011 at 4:41 pm

these look incredible! I am LOVING cupcake week!
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4

Allisonpence — March 31, 2011 at 4:42 pm

These make me crave a warm summer day.
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5

Megan — March 31, 2011 at 4:51 pm

This sounds like a fun, summery cupcake recipe! Love it!
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6

Rachel Marcisin — March 31, 2011 at 5:32 pm

Mmm these look awesome! But where’s the rum?
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7

beantownbaker — March 31, 2011 at 5:43 pm

Tell me about it! I’m not excited about the rain/snow we’re supposed to get tonight and tomorrow.
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beantownbaker — March 31, 2011 at 5:44 pm

Good point! They have the flavors of a pina colada without the alcohol. If you wanted to add some rum, I’d throw it into the filling.
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9

FunandFearlessinBeantown — March 31, 2011 at 6:23 pm

I’d like one of these cupcakes along with a pina colada on the beach!
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10

Hezzi-D — March 31, 2011 at 8:03 pm

I’ve really been into “booze” cupcake lately and yours looks fantastic! Perfect for a luau or a summer pool party!
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11

Ann — March 31, 2011 at 8:56 pm

Those are truly beautiful cupcakes! I love Pina Coladas and I love cupcakes so…
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12

Nutmeg Nanny — March 31, 2011 at 9:14 pm

These are so beautiful! Eating one of these would bring me back to Hawaii 🙂
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13

beantownbaker — March 31, 2011 at 9:18 pm

Ooohhh Hawaii sounds awesome right about now. I’ve never been.
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Shannon — March 31, 2011 at 9:18 pm

oh my gosh, those look adorable, and i love the flavor combo, too!!
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Mary — April 1, 2011 at 7:53 am

Very nice! May I ask how you set the background for your cupcake pics? The solid colors really bring attention to the cupcakes themselves.
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16

beantownbaker — April 1, 2011 at 3:47 pm

For the majority of my cupcakes, I use a piece 12×12 scrap-booking paper for my backgrounds. I have a big stack of a variety of colors and patterns.
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17

Mary — April 1, 2011 at 4:13 pm

Thank you 🙂 .
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Audrey — April 2, 2011 at 12:21 pm

I love the garnishes on the top, they looke exactly like little poolside drinks. I have been wanting to try a cocktail-like cake since I went to “cupcake happy hour” at Kickass Cupcakes in Davis Square. Have you ever been there? Because if you haven’t you must go and try their mojito!
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19

beantownbaker — April 2, 2011 at 2:56 pm

I have been to Kickass before during the Cupcake Crawl I hosted a couple years ago. In fact, we even tasted the mojito cupcake while we were there.
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20

Paula Kelly-Bourque — April 3, 2011 at 2:50 pm

Such creative finishing touches to a perfectly delightful cupcake.

Raspberry Sorbet