what you need:

2 cups water
1 1/2 cups granulated sugar
pinch salt
1 package frozen raspberries = about 3 cups
1 small container fresh raspberries = 1 cup

what you do:

Puree together both raspberries in a food processor.  In a medium saucepan cook together the water and sugar over med-low heat, cook until the sugar is fully dissolved.  Add the salt and raspberry puree.  Strain half the mixture at a time through a fine mesh strainer to remove the seeds.

Cover and refrigerate for 2 -3 hours or overnight.  Turn on your ice cream maker and pour in the raspberry mixture.  Mix until thickened about 15-20 minutes.  Pour the sorbet in an air tight container and place in freezer until desired firmness or until ready to serve.


VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.20_1166]
Rating: 0 (from 0 votes)

Leave a Reply

Your email address will not be published. Required fields are marked *


four + 4 =

55,541 Spam Comments Blocked so far by Spam Free Wordpress

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>