Raspberry Sorbet
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
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
How yummy, and the color is so beautiful!
beantownbaker — March 18th, 2013 @ 10:59 am
Yes, I absolutely love the color of this curd!
I love fruit curds. This combination sounds wonderful. I’ve been wanting to make passionfruit curd for a long time. Hopefully I will get to that soon.
beantownbaker — March 18th, 2013 @ 11:00 am
The passionfruit curd is definitely my favorite of all time. It’s just such a unique flavor.
I love lemon curd on a good fruit quickbread. I once made lemon loaf with lemon curd and it was to DIE for. How long to curds typically keep in the fridge?
beantownbaker — March 18th, 2013 @ 3:21 pm
Oohhh… double lemon – sounds delicious. They never stay around very long when I make them, but I think they’d be fine in the fridge for a week or two.
this sounds delicious! I’ve got some key lime curd in my fridge, not sure what I’ll do with the last bit of it…
beantownbaker — March 19th, 2013 @ 12:48 pm
Key lime curd – YUM! Did you juice them yourself? They’re so tiny.
I love the idea of a blackberry lime curd… two of my favorite flavors married into curd! I love meyer lemon curd, too 🙂
beantownbaker — March 19th, 2013 @ 12:47 pm
I still haven’t been able to find meyer lemons at my store. Of course, I haven’t looked too hard either…
This looks delicious! And I love anything that gives me a use for egg yolks, since I use whites so often.
beantownbaker — March 25th, 2013 @ 1:18 pm
I’m the same way. I hoard recipes that take divided eggs. Now that I started making ice cream, I need more that use whites…
If you make a cake or something with the curd in it or on it does it need to be refrigerated?
beantownbaker — April 4th, 2013 @ 7:15 am
I used this curd in a cake: http://www.beantownbaker.com/2013/03/coconut-almond-cake-with-blackberry-lime-curd-filling.html and the leftovers were stored in the fridge.
This looks amazing, but I was wondering how much it made, I have picked enough blackberries to make 3 times this. Xx
beantownbaker — October 23rd, 2013 @ 12:26 am
It made probably 2.5-3 cups of curd. Hope you enjoy it!