Raspberry Sorbet

Like most sorbets, this one contains no eggs or dairy products—nothing to dilute the intense flavor of the raspberries, one of our favorite ingredients to buy at the farmers’ market in the summer. Because sorbets do not contain any dairy products to preserve them, they will quickly start to form ice crystals. Although they can be enjoyed for up to 2 days after making, they are best served within 24 hours. For a pretty presentation, serve in small scoops alongside another sorbet in a contrasting color, like the orange sorbet shown here.

 

Raspberry Sorbet

 

1 cup (8 oz.250 g) sugar

4 cups (1 lb./500 g) fresh raspberries

1 Tbs. fresh lemon juice

1 Tbs. raspberry liqueur (optional)

 

In a saucepan, stir together the sugar and 1 cup (8 fl. oz./250 ml) water. Place over medium-high heat and bring to a steady boil. Boil, stirring frequently, until the syrup is clear with no visible grains of sugar, 1 to 2 minutes. Add the raspberries and return to a boil. Reduce the heat to medium-low and simmer gently, stirring constantly, until the berries are very soft, 1 to 2 minutes.

 

Set a fine-mesh sieve over a bowl. Pour the mixture through the sieve, pressing hard on the berries with a large metal spoon to push as much fruit puree through the sieve as possible. If the seeds clog the sieve, use a rubber spatula to scrape them out and then discard. Let cool to room temperature, 10 to 15 minutes. Stir in the lemon juice.

 

Cover the bowl with plastic wrap and refrigerate until the sorbet mixture is very cold, at least 3 hours or up to 8 hours.

 

Prepare an ice cream maker with at least a 1-quart (1-l) capacity according to the manufacturer’s directions. Remove the plastic wrap from the bowl, pour the sorbet mixture into the ice cream maker and churn until it has thickened and mounds on the paddle. During the last 1 minute of churning, add the liqueur, if using, and continue to churn until incorporated.

 

The sorbet can be served immediately, but for a fuller flavor and a firmer consistency, transfer the sorbet to a plastic freezer container, cover tightly and freeze until firm, at least 3 hours or up to 2 days. Makes about 1 quart (1 l).

 

 

 

For more than 60 recipes and ideas for scoops, shakes,
slushes, sundaes, sandwiches and special-occasion treats,
check out our cookbook Frozen Desserts.